Apricot Chicken

Tried this for the first time today. It's DELICIOUS!!

2 tablespoons extra-virgin olive oil
2 pounds boneless chicken breast, cut in cubes (about 2x1 inches each - ok, their not REALLY cubes:)
Salt and pepper
1 large onion, chopped - VARIATION: For faster, easier, cleaner cooking, you can liberally use onion powder instead.
2 tablespoons cider or white wine vinegar - I used the Cider vinegar since I couldn't find any kosher white wine vinegar.
12 dried pitted apricots, chopped in two
2 cups chicken soup
1 jar (15.25 oz) apricot preserves - I used the Smucker Low Sugar.
3 tablespoons chopped flat-leaf parsley, for garnish - Optional. I didn't bother.

Heat a large skillet over medium high heat. Add oil and chicken. Season with salt and pepper (if using onion powder instead of an onion, add onion powder at this time as well). Lightly brown the chicken a few minutes on each side, add onions (if not using onion powder). Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes or until sauce thickens. Serve chicken over rice pilaf, wild rice, or plain rice! Use this easy broccoli recipe for a side veggie.