Apricot Chicken Ala Susan and Ryan

This is for those of you who go to restaurants and end up thinking "I could totally make that!" Yep, I thought so too. And, was actually decently successful!

2-4 Boneless Skinless Chicken Breasts
2 Tablespoons Olive Oil (try something fun like rosemary infused!!)
2 teaspoons Balsamic Vinegar
1/4 teaspoon of pre-minced garlic, or 1 clove of freshly minced garlic
2 Teaspoons or so of My faithful Pizza/Pasta Seasoning Grinder from ALDI!
1/4 C Apricot Preserves
2 Tablespoons Brown Sugar
Fresh Rosemary sprig (I grow mine on the porch, but you can pick this up at Kroger).
1/2 cup of fresh baby carrots
Salt to taste
Spaghetti Pasta

Heat oil in the skillet on medium high, along with vinegar, garlic, and ALDI seasoning. Add chicken and allow to cook on both sides until white. Add Apricot Preserves, Brown Sugar, and Fresh rosemary (cut into fine pieces). I bet adding 1/4 cup of your favorite white cooking wine would be good too! When sauce has warmed and mixed well, add carrots and let simmer on low until chicken is no longer pink in center and carrots are tender. Add salt to taste and serve over spaghetti.

This is great with a side of steamed asparagus or fresh cut green beans or sauteed in olive oil and the same pizza/pasta ALDI grinder seasoning.

ENJOY!!! And points to the person who can guess what restaurant knock-off this is:)