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Chicken with Apricots Recipe

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This recipe for Chicken with Apricots, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene (Mock) Fraide
Added: Monday, July 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, halved (about 2 lbs)
3 T flour
1 tsp paprika
1 - 2 T safflower oil or olive oil
1/3 c apricot preserves
16 oz unpeeled apricot halves in extra light syrup
1 T freshly squeezed lemon juice
1 1/2 tsp reduced-sodium soy sauce
1 T medium-dry sherry
1 1/2 tsp brown sugar
1/4 tsp chili paste with garlic or dash of sesame hot oil (optional)
Sliced almonds
2 scallions, green & white parts sliced into rings

Directions:
Directions:
Remove skin and trim fat from chicken. Pat dry with paper towels. Mix together the flour and paprika and dredge chicken breasts with this mixture. In a large nonstick skillet, over medium heat, brown chicken slowly in oil until golden on both sides, about 5-6 minutes per side. Remove chicken and drain on paper towels. Preheat oven to 350. Arrange browned chicken breasts in one layer, meaty sides up, in a shallow baking dish. Spread apricot preserves evenly over chicken. Drain apricots pouring juice into a medium bowl. Slice apricots, if desired; set aside. Stir lemon juice, soy sauce, sherry, brown sugar and chili paste (if desired) into reserved apricot juice. Pour blended mixture over and around chicken. Cover dish tightly with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until chicken is tender. Add drained apricots to juices surrounding chicken and bake an additional 5 minutes. Garnish with sliced almonds and scallion rings.

Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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