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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup orange marmalade 3/4 cup Burgundy 3/4 cup water 1/2 cup orange juice 1 8-ounce can apricots, drained and pureed 2 tablespoons red currant jelly 2 tablespoons cornstarch, dissolved in 1/4 cup cold water 6 8-ounce chicken breast halves, skinned, boned, and lightly pounded Seasoned flour Oil 1/4 cup sherry 1/4 cup brandy Halved apricots and chopped fresh parsley for garnish Instructions: 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 sauté 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. |
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