Step 1: Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.

Step 2: While the pan is heating, pat the chicken dry and season with lemon juice, salt, and pepper.

Step 3: Place the chicken breasts on the hot pan (may need to cook 2 at a time). It is not necessary to turn the breasts because they are cooking on both sides at once. Depending on the size, the chicken breasts should be cooked in about 7 minutes. You will be able to tell the chicken breasts are done when they are moist, yet their liquid runs clear when pierced. The inside temperature needs to reach 165°F (74°C). 

Step 4: While the chicken breasts are cooking, begin preparing the sauce. Combine the chicken broth, lemon juice, honey, and Dijon mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.

Step 5: Add the dried apricots to the sauce and cook on high for another 5 minutes. When sauce is done, add chopped walnuts, parsley, salt, and pepper.

Step 6: Serve over cooked spinach or other cooked greens.