1 T. olive oil
5 medium shallots, peeled and sliced thin
1/2 C. chicken broth
1/4 C. balsamic vinegar
2 heaping T. apricot jam or preserves
salt and pepper
Heat 1 T. of olive oil in a medium to large sautÃ© pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.