Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook shallots in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Stir in broth and preserves. Heat to boiling; remove from heat. Return chicken to skillet, discarding any juices in bowl.