Yield: 6 servings
|1 cup||Orange marmalade|
|½ cup||Orange juice|
|8 ounces||Can apricots, drained and pureed|
|2 tablespoons||Red currant jelly|
|2 tablespoons||Brown sugar|
|2 tablespoons||Cornstarch dissolved in 1/4 cup cold water|
|8 ounces||Chicken breast halves, skinned, boned, and|
|\N \N||Lightly pounded|
|\N \N||Seasoned flour|
Halved apricots and chopped fresh parsley (garnish) 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.
The Dana Place Inn, Jackson NH Bon Appetite