In a small mixing bowl, whisk together chicken broth, apricot preserves, soy sauce, minced garlic, ginger and red pepper flakes. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper; add chicken to the skillet. Cook for 5 minutes on each side until chicken breasts are cooked through and the internal temperature has reached 165 degrees F.
Pour apricot sauce over chicken and simmer for 2-3 minutes until warmed through, occasionally spooning sauce over the tops of the chicken breasts. Finish sauce with butter. Garnish with fresh chopped cilantro and serve immediately over rice.
As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.