Israeli Chicken

Use large, deep skillet over medium-high heat.

Melt margarine. Saute onion until tender. Add chicken coated with flour and cook until light brown on both sides.

In a small cup, combine orange juice, honey, powdered mustard, salt and apricots.

Bring liquid to a boil. Cover skillet tightly with lid.

Lower the heat and simmer 20 to 25 minutes or until tender.

Use slotted spoon to transfer chicken and apricots to a heated serving dish (shallow). If sauce is thin, raise heat and cook down until thicker.

Pour sauce over the chicken and serve with rice, green beans or stuffing (like Pepperidge Farm harvest vegetable and almonds).