In a large skillet heat the evoo over medium-high heat. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, about 2-4 minutes. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring till thick golden brown, about 15-20 minutes. Serve with roasted potatoes.