Baked Chicken Breasts with Honey Mustard Sauce

3-4 boneless, skinless chicken breasts*
1.5 cups chicken broth*
1 tbsp lemon juice
2 tbsp honey
2.5 tbsp dijon mustard
.25 cup sliced, dried apricots
2 tbsp chopped walnuts
1 tbsp chopped parsley
1 big bag of fresh spinach, washed and ready to eat
salt and pepper

*vegetable broth and baked extra firm tofu can be substituted, use the broth to marinate the tofu before baking

Preheat the oven to 375. Trim your chicken and place it in baking dish. Season it with salt and pepper, cover with aluminum foil, and bake for 25-30 minutes.

While the chicken is cooking bring a large pot of salted water to a boil. Once it is boiling, add all the spinach and cook for 1 minute. Drain and press the spinach to remove excess water.

While you are waiting for the water to boil, start the sauce by combining the broth, lemon juice, honey, and mustard in a small saucepan. Whisk it together and bring it to a boil. Once it is boiling, turn the heat down and simmer for about 20 minutes. The amount of liquid should reduce by about half.

(at this point you can pour a glass of wine and chill out for a few minutes)

Add the apricots to the sauce and turn the heat up to high. Let it boil for about 5 minutes. Then remove the sauce from heat and add the walnuts and parsley.Put the spinach on the plate, lay the sliced chicken breast on top, then cover it with the sauce.

Viola! A gourmet meal in 30 minutes!

I think I will add a little horseradish to the sauce next time to give it a little kick.