Combine the apricots and stock in a small bowl, and set aside to soak for 30 minutes. Melt the butter in a medium size skillet and sauté the shallots over medium low heat for 3 minutes. Add the chanterelles, lower the heat, and cook tossing gently, for 2 minutes. Add the apricots and stock. Cover the skillet and cook over medium heat for 2 minutes. Then uncover the skillet and simmer until the mushrooms are tender, about 4 minutes. Season the mushrooms lightly with salt and pepper, and sprinkle with the chives. Place a slice of toast on each plate, and spoon some of the mushroom mixture and cooking liquid over the toast. Serve at once. Makes 4 to 6 servings