1½ tablespoons curry powder

3/4 pound boneless, skinless chicken thighs

Olive oil spray

Salt and freshly ground black pepper

1/3 cup water

2 tablespoons apricot jam

3 tablespoons heavy whipping cream

1/4 cup slice scallions

Place curry powder on a plate. Remove visible fat from chicken and toss the chicken thighs in the curry powder, making sure all sides are coated. Heat a nonstick skillet over medium heat and spray with olive oil spray. Add the chicken and sauté four minutes per side. A meat thermometer should read 165 degrees. Add salt and pepper to taste. Remove to a plate. Turn up the heat and add the water and apricot jam to the skillet and simmer 2 minutes stirring to melt jam. Add cream and simmer 1 minute to thicken sauce. Simmer a little longer if needed to thicken sauce. Spoon sauce over chicken. Sprinkle scallions on top.

Yield 2 servings.