Total Time
30mins
Prep 15 mins
Cook 15 mins

These chicken breasts are wonderful! A different combination of flavors in the sauce. Nice with fluffy white rice, brown rice, pasta or couscous. Courtesy of Pamela Lanier's Bed and Breakfasts, Inns and Guesthouses International.

Ingredients Nutrition

Directions

  1. Sauce:.
  2. Combine ingredients for sauce in saucepan and simmer gently overy low heat, stirring frequently until well blended.
  3. Slowly add cornstarch mixture, stirring constantly.
  4. Simmer until thickened, about 6 minutes.
  5. Meanwhile, dredge chicken breasts lightly in flour.
  6. Heat oil in large skillet add chicken and sauté until golden brown on both sides; do not overcook.
  7. Drain on paper towels.
  8. Pour oil off and wipe out skillet.
  9. Return chicken to pan.
  10. Add sherry and brandy and simmer 2 minutes.
  11. Stir in apricot sauce, spooning over chicken to coat lightly.
  12. Transfer to heated platter and garnish with apricot halves and chopped parsley.
  13. Serve with remaining sauce.