1. In medium saucepan, combine apricots, sherry, red wine, 3 tbsp sugar and orange zest, and bring to a boil over medium heat. Reduce to a simmer, cover and cook 20 minutes or until apricots are tender. Remove from heat.

2. In large nonstick skillet, heat butter over medum heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minute per side or until golden brown. /with slotted spoon, transfer chicken to plate.

3.Add pearl onions to pan, sprinkle with remaining 1 tbsp sugar and cook 7 minutes until lightly golden. Add broth, salt, pepper and apricot mixture, and bring to a boil.

4.Return chicken to pan, reduce to a simmer, cover, and cook 15 minutes or until chicken is tender. Stir in chives.