I also found that the original recipe was too buttery. I ended up with 3/4 - 1 c. Apricot preserves to the 1 tbsp butter (sorry, I wasn't carefully measuring as I went:). I also added some low-sodium chicken stock, and heated in a saucepan. We drizzled this over stir-fried chicken breast tenders. Hubby loved it since he's not wild about chicken, has a real sweet tooth, and could ignore the bland chicken as a base for the sauce. Daughter thought the glaze was nice, but not to rave about. I think the Splenda versions of fruit preserves don't cook with heat as well as fruit-juice sweetened preserves I've used. That's a downside of Splenda, but if you're trying to control sugar intake, your taste buds do adapt somewhat. I'll be using this recipe again for stir-fried meats and will probably try it with veggies soon.

Reviewed On: Jun. 23, 2008