Apricot Chicken
Apricot Chicken is an moderately easy dinner. Made with 1 (16 oz.) can apricots in light syrup (undrained), 6 boned, skinned chicken breast halves, 3 tbsp. flour, 1/4 tsp. salt and 1/8 tsp. white pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Drain apricots, reserving 1 cup liquid.
Place 6 apricots, cut side down.
Cut slits in apricots to within 1/4 inch from one end, forming a fan.
Set aside.
Place each chicken breast between 2 sheets of wax paper and flatten.
Combine flour, salt and white pepper; dredge chicken.
Heat oil in skillet over medium heat. Cook for 6 minutes, or until brown, turning only once.
Remove from skillet to heated platter.
Add 1 cup apricot liquid, cornstarch, bourbon and lemon juice.
Bring to boil.
Serve with apricot fan sauce and pecans.
π· Perfect Pairings
Complete your meal with these
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