Serves: 2 Prep & Cook Time: 35 min
2 ea, 7 oz. Chicken Breasts, with/without bones, skin
1 jar B & M Apricot & Pepper Jam
1 oz. Chablis Wine
12 oz, Wide Egg Noodles, cooked as directed
3 ea, Scallions, finely sliced
Sea Salt & White Pepper to season Chicken

Cook noodles according to directions on package. In mean time;
Spray non stick sauté' pan, using medium heat, add well seasoned chicken breasts. Sauté' covered, turning often, until evenly golden brown. Then, place in 350 oven, in suitable baking / serving dish with greased brown paper on top. Adding Chablis wine to sauté' pan, scrape bottom of pan of any drippings, bring to quick boil for minute only, then add apricot pepper jam, heating only for a minute, then pour over chicken in oven. Continue to cook in oven until done. Serve.

Platter Style:
Place noodles through center of platter, placing chicken on top of noodles, pouring the sauce over chicken and noodles. Sprinkle with scallions and serve.

Variation:
Use Cooked Rice instead of Noodles or;
Cook the noodles as directed and cool with cold water. Strain well. Heat several patties of butter in sauté pan using medium heat. Add noodles, sauté until golden brown and crispy, turning often until most of noodles are golden browned. This will take several minutes to do this. Serve sauce on the side.

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