Savory Apricot Chicken with Vegetable Rice

Ingredients

• 1 ounce onion soup mix dry
• 12 ounce smucker's® orchard's coastal valley peach apricot preserves 
• 5.6 ounce rice with peas and carrots in sauce mix, prepared
• 2.5 ounce chicken thighs boneless skinless
• 1 tablespoon vegetable oil pure crisco®
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat oil in large skillet over medium heat.
2. Saute chicken thighs until golden brown on both sides.
3. Remove chicken and keep warm.
4. Combine preserves, soup mix and water in skillet. Bring to a boil; reduce to simmer and cook for 2 minutes. Stir.
5. Return chicken to skillet. Simmer covered for 8 to 10 minutes turning once halfway through cooking.
6. Serve hot over prepared rice.