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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These chicken breasts are wonderful! A different combination of flavors in the sauce. Nice with fluffy white rice, brown rice, pasta or couscous. Courtesy of Pamela Lanier's Bed and Breakfasts, Inns and Guesthouses International. Ingredients:
1 cup orange marmalade |
3/4 cup burgundy wine |
3/4 cup water |
1/2 cup orange juice |
1 (8 ounce) can apricots, drained and pureed |
2 tablespoons currant jelly |
2 tablespoons cornstarch, dissolve in |
1/4 cup water |
6 (8 ounce) chicken breasts, slightly pounded |
flour, seasoned with |
salt and black pepper |
oil |
1/4 cup sherry wine |
1/4 cup brandy |
halved apricot (garnish) |
fresh parsley (garnish) |
Directions:
1. Sauce:.
2. Combine ingredients for sauce in saucepan and simmer gently overy low heat, stirring frequently until well blended.
3. Slowly add cornstarch mixture, stirring constantly.
4. Simmer until thickened, about 6 minutes.
5. Meanwhile, dredge chicken breasts lightly in flour.
6. Heat oil in large skillet add chicken and sauté until golden brown on both sides; do not overcook.
7. Drain on paper towels.
8. Pour oil off and wipe out skillet.
9. Return chicken to pan.
10. Add sherry and brandy and simmer 2 minutes.
11. Stir in apricot sauce, spooning over chicken to coat lightly.
12. Transfer to heated platter and garnish with apricot halves and chopped parsley.
13. Serve with remaining sauce.
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