INGREDIENTS

1. 2teaspoonsground cayenne pepper
2. 2teaspoonsfresh ground black pepper
3. 1teaspoonwhite pepper
4. 2teaspoonsdried thyme, finely crumbled
5. 1tablespoongarlic powder
6. 1teaspoonsalt
7. 1 1/2cupsapricot preserves
8. 6tablespoonsdijon-style mustard
9. 5boneless skinless chicken breast halves, cut into bite size pieces
10. 2tablespoonsunsalted butter
11. 2tablespoonsvegetable oil

DIRECTIONS

1. Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes.
2. To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool.
3. Heat butter and oil in sauté pan or skillet over medium high heat, add chicken pieces and sauté until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel.
4. Serve hot with apricot mustard dipping sauce.