Chicken with Gingered Apricot Sauce Recipe

Serves 4.

INGREDIENTS

1/2 cup all purpose flour

1 teaspoon ground coriander

4 skinless boneless chicken breast halves

1/4 cup (1/2 stick) butter

8 dried apricots, thinly sliced

2 large green onions, sliced

1 cup canned low-salt chicken broth

1 1/2 tablespoons cornstarch

2 tablespoons apricot preserves

1 tablespoon honey

2 teaspoons soy sauce

3/4 teaspoon ground ginger

DIRECTIONS

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.

Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.

Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Tags: Chicken, Gingeredpricot, Sauce