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Chicken Gloria

Source of Recipe


Dana Place Inn






List of Ingredients



• -- Apricot Sauce --
  
• 1 cup orange marmalade
  
• 3/4 cup burgundy
  
• 3/4 cup water
  
• 1/2 cup orange juice
  
• 1 (8-oz.) can apricots, drained and pureed
  
• 2 Tbsp red currant jelly
  
• 2 Tbsp cornstarch, dissolved in 1/4 cup cold water
  
• *
  
• 6 chicken breast halves, skinned, boned and lightly pounded
  
• Seasoned flour
  
• Oil
  
• 1/4 cup sherry
  
• 1/4 cup brandy
  
• Halved apricots and chopped fresh parsley for garnish
  






Instructions



1. Combine first 6 ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add the cornstarch mixture, stirring constantly. Simmer until thickened, about 5 minutes.
   
   
2. Meanwhile, dredge chicken breasts lightly in the seasoned flour. Heat oil in a large skillet, add chicken, and saute until golden brown on both sides; do not overcook. Drain on paper towels.
   
   
3. Pour off oil and wipe out skillet. Return chicken to pan. Add sherry and brandy and simmer 2 minutes. Stir in the apricot sauce, spooning over chicken to coat lightly.
   
   Transfer to heated platter and garnish with apricot halves and chopped parsley. Serve with remaining sauce.
   
   Makes 6 servings.