Tuesday, June 3, 2008

Apricot Chicken

From Southern living

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1 (16-ounce) can apricot halves, undrained
1/2 cup orange juice
2 tablespoons lite soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
3/4 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
2 teaspoons vegetable oil 6 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid, apricots, juice, and next 3 ingredients. Combine flour and pepper; dredge chicken in flour mixture. Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins. Yield: Makes 4 servings

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