4 boneless skinless chicken breasts
1/3 cup all-purpose flour
1/2 cup apricot preserves
1/2 cup chicken broth
1 tablespoon soy sauce
OR
8 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
One 8-oz can crushed pineapple

Dredge boneless skinless chicken breasts in flour and brown in large skillet on medium heat.

Reduce heat to low and combine 1/2 cup apricot preserves, 1/2 cup chicken broth and 1 tablespoon soy sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes or until chicken is cooked through.

Remove chicken and wrap in foil to keep warm. Turn up heat and cook sauce until slightly reduced and thickened, about two minutes, and serve over chicken. Or, if you prefer a baked chicken breast, place four chicken breasts in a shallow baking dish and preheat the oven to 400.

Combine a quarter-cup soy sauce, one tablespoon brown sugar, one teaspoon minced ginger, a half-teaspoon crushed red pepper flakes, and one 8-oz can crushed pineapple in a bowl.

Pour mixture over chicken and cook for 25 minutes, basting frequently.