Apricot Spice Chicken

4 skinless boneless chicken breasts filleted 
1/2 cup white wine
1/2 cup flour for dredging
1/2 teaspoon granulated garlic
pinches of paprika
1/4 teaspoon each sea salt and pepper
1/2 cup chopped red onion or 2 large shallots chopped
1/2 cup chopped apricots
1/4 cup chicken broth
1/8 cup oil or less for sautéing (I use coconut)
1 1/2 tablespoons cold butter cut into small cubes
1/2 -3/4 cup hot giardiniera (mixture of hot peppers, carrots, etc)
1)fillet chicken breast and set on plate
2)in a large flat bowl or plate add flour. to flour mix in garlic, salt and pepper
3)heat large stainless steel pan (do not use tephlon, you want the chicken to stick)
to medium high
3)heat a couple tablespoons of oil to coat pan
only do 1 -2 breasts at a time
4)dredge chicken in flour, shake off excess and lay gently in pan
cook for 2 minutes then flip and another 2 minutes. Place chicken on a clean plate
watch that oil does not smoke nor pan turn black. add more oil and/or turn down pan if it starts to smoke. add a couple more tablespoons oil.
5)as you are adding your last chicken breast, in the excess room, add onions stirring constantly-3-4 minutes.
6)add wine and chicken stock and let bubble for 3 minutes, using a wooden spoon to pick up pieces on bottom of pan.
7)lower heat to medium, add chicken to pan flipping continuously for 2-3 minutes
8)add apricots and butter to pan, turn off heat
9)top with giardinara

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