Place chicken in a ziplock bag or airtight container and pour buttermilk over it. Let it refrigerate for at least 30 minutes and up to overnight. Rinse off buttermilk and dry with a paper towel. Salt and pepper both sides.

Preheat oven to 350º. Cover a rimmed baking sheet with aluminum foil.

In a medium sized bowl, pour hot water over apricots and set aside for 15 minutes until softened. Drain.

Heat oil in a large skillet over medium-high heat. Add chicken breasts, skin side down and cook without moving for about 5 minutes. Turn and cook an additional 5 minutes. Transfer to the prepared pan, skin side up, and bake for 20-30 minutes depending on the size of the breasts. Remove each one when a meat thermometer registers 165º.

While the chicken is baking, add the onions, thyme and bay leaf to the skillet and sprinkle with salt. Cook over medium heat until the onions have softened. Add garlic and cook an additional minute. Add wine and scrape up any brown bits. Cook until reduced by half, about 2 minutes. Add chicken stock, apricots, and apricot jam and bring to a boil. Continue to cook until it thickens about 5-8 minutes. Salt and pepper to taste.

Remove from the heat and add butter. Remove the thyme and bay leaf. Spoon the sauce over the chicken and serve.