Apricot-mustard glazed chicken

1. In a cast iron pan heat oil over med heat. Pat chicken breasts dry and season with salt and pepper. Place in pan and cook undisturbed on one side for 6-8 mins. Flip breasts and brown other side for 6-8 mins. Once cooked place on a plate and cover with foil to keep warm.

2. In same pan add the apricot jam, mustard, chicken bouillon and 1/3 cup of water. Cook to thicken. Take pan off heat and swirl in the butter to make a smooth sauce.

3. Pour sauce over chickens to serve.