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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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
