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Apricot Chicken w/Scallions




Source of Recipe


Submitted by janetm at simpleinternet.com/recipes (From The Baltimore Sun)


Recipe Link: http://simplenet.com/recipes

List of Ingredients




4 boneless, skinless chicken breast halves

4 to 8 scallions, including a small portion of the green tops, trimmed and chopped into segments about 1/2-inch long

Flour (enough to dredge chicken)

Salt

Black pepper, freshly ground

Paprika

Cayenne pepper

1 (16-ounce) can apricot halves

2 to 3 teaspoons soy sauce

Sesame seed oil


3 to 4 tablespoons cream sherry


Recipe



1. Flatten chicken breasts to 1/2-inch thickness. Drain apricots and reserve syrup. Combine with soy sauce, a few drops of sesame oil and the sherry.

2. Combine flour with seasonings to taste. Dredge chicken and set on plate.

3. Put a large, non-stick skillet on medium high heat, add a few tablespoons of oil to the skillet and heat until oil sizzles. Add scallions and heat just until lightly browned; remove with a slotted spoon to a bowl.

4. Add additional oil if needed. Add chicken breasts and brown one side. Turn over and reduce heat to medium low. Return the scallions to the skillet along with the apricots. Drizzle the syrup-sherry mixture over.

5. Cover and simmer for 3 to 5 minutes, turning chicken to coat with liquid. Serve with steamed rice (or couscous). Top with toasted sesame seeds and chopped cilantro if desired.

Serves 4