1 cup pearled sorghum
4 cups chicken broth
1 Tbls olive oil + extra for chicken 1/2 cup onion, chopped
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper
diced 2 cloves garlic, minced
1 tart green apple, chopped
1-2 Tbls curry powder
1 tsp chicken bullion
1/2 cup dry white wine
8 chicken tenders
Salt and Pepper, to taste
2 Tbls Apricot preserves
1 Tbls Sorghum syrup
Shredded Parmesan cheese ( optional )

Rinse and drain sorghum kernels. In heavy 3-quart saucepan, bring sorghum and broth to a boil over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until grain is tender. Drain excess liquid; set aside.

Heat oil in large skillet; sauté onion, peppers and garlic until tender crisp. (about 2 min. ) Add chopped apple and curry powder. Cook an additional 2 minutes. Add cooked sorghum, bullion and wine; heat through.

Meanwhile, season chicken tenders with salt and pepper and, in separate skillet, pan sear in a small amount of oil until fully cooked and nicely browned. Mix apricot preserves and sorghum syrup. During last few minutes of cooking brush chicken with glaze. To serve, pour sorghum into large dish. Arrange chicken breasts over sorghum and, if desired, sprinkle with shredded Parmesan cheese. Serve hot.