Chicken Breasts With Apricot-Onion Pan Sauce

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3 1/2 ounces dried apricots

4 skin-on boneless chicken breasts (9 ounces each)

Salt and freshly ground pepper

1 tablespoon olive oil

1 large onion, diced

1 garlic clove, thinly sliced

2 thyme sprigs

1 bay leaf

1/2 cup dry white wine

1 1/2 cups chicken stock

2 tablespoons apricot preserves

1 tablespoon unsalted butter

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