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    Chicken Gloria


    Source of Recipe


    The Dana Place Inn, Jackson, NH

    List of Ingredients




    1 cup orange marmalade
    3/4 cup Burgundy
    3/4 cup water
    1/2 cup orange juice
    1 8-ounce can apricots, drained and pureed
    2 tablespoons red currant jelly
    2 tablespoons cornstarch, dissolved in 1/4 cup cold water

    6 8-ounce 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

    Recipe




    Combine first 7 ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch mixture, stirring constantly. Simmer until thickened, about 5 minutes.

    Meanwhile, dredge chicken breasts lightly in flour. Heat oil in large skillet, add chicken and saute' until golden brown on both sides; do not overcook. Drain on paper towels. Pour off oil and wipe out skillet.
    Return chicken to pan. Add sherry and brandy and simmer 2 minutes.
    Stir in apricot sauce, spooning over chicken to coat lightly.
    Transfer to heated platter and garnish with apricot halves and chopped parsley.
    Serve with remaining sauce.

    YIELD: 6 Servings

 

 

 

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