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Apricot Chicken




Source of Recipe


Internet


List of Ingredients




4 boneless skinless chicken breast halves
1 lb. canned apricot halves in syrup, drained, halved, liquid reserved
2 Tbs. soy sauce or tamari
1 Tbs. Oriental sesame oil
1/4 cup sherry
3/4 cup all purpose flour
1 tsp. paprika
1/4 tsp. cayenne pepper
6 scallions, including some green, chopped into 1/2 inch pieces
1 tsp. sesame seeds
3 Tbs. fresh cilantro, chopped


Recipe



Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine reserved apricot liquid with soy sauce, 1/8 tsp. oil and sherry in a bowl. Set aside. Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl. Add chicken and cook 3 minutes, until browned. Turn chicken, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture. Cover skillet and simmer 5 minutes, turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.