1 In a fairly large casserole, pour a little olive oil and a good piece of butter. When hot, place your fillets skin-side down, salt lightly, pepper and sprinkle with a little turmeric. Add the small onions and cook covered gently for 12 minutes, then turn them over and repeat the operation. After 8 minutes, pour 1 glass of water, salt lightly and turn off the heat for a 15-minute rest.
2 Meanwhile, in a large pan, put a good knob of half-salted butter and sauté your apricot pieces for 4 to 5 minutes. Turn off the heat and cover.
3 Remove your chicken breasts and place them on your work surface. Return your pan with the rendered juice, vinegar and cane sugar and let reduce until it resembles a syrup.
4 Meanwhile, make incisions in your chicken breasts and insert your apricot pieces, then arrange them on a shallow dish.
Finishing
On hot plates, place your breasts and coat them with your boiling gastrique, then at the last moment, if you wish, drizzle with a small splash of white rum.
Serve for example with straw potatoes or a pan of julienned courgettes
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