Asian-Apricot Chicken Cutlets - cooking recipe

Ingredients

4 boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 large white onion
2 tablespoons cooking oil
3 garlic cloves (minced finely)
3/4 cup apricot nectar
2/3 cup apricot preserves
2 tablespoons oyster sauce
2 tablespoons light soy sauce

Preparation

Butterfly out the chicken breasts to as even a thickness as is possible.
Chop onion.
Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
Season chicken breasts with the spice mixture.
Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
Brown the onion,and the chicken breasts for approximately 5 minute per side.
Mix together all the remaining ingredients in a bowl.
When chicken breasts are browned on both sides, add the sauce mixture.
Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
Serve over steamed white rice.