Apricot Salsa Chicken

Although I already have a posted recipe similar to this one, this one is a bit more on the spicy side! It comes from Taste of Home Best Ever Chicken Cookbook 2009!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8-1⁄4 teaspoon paprika
• 6  boneless skinless chicken breasts, large
• 3  tablespoons canola oil
• 1 (16 ounce) jar salsa, mild, chunky
• 1 (12 ounce) jar  apricot preserves
• 1⁄2 cup  apricot nectar
• 4 -5  cups brown rice, cooked, hot

Directions

1. In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
2. Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
3. In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
4. Stir in salsa, preserves & nectar, then bring to boil.
5. Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
6. Serve over rice.