Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Servings 2 tb Cornstarch dissolved in 1/4
1 c Orange marmalade -cup cold water
3/4 c Burgundy 8 oz Chicken breast halves,
3/4 c Water -skinned, boned, and
1/2 c Orange juice Lightly pounded
8 oz Can apricots, drained and Seasoned flour
-pureed Oil
2 tb Red currant jelly 1/4 c Sherry
2 tb Brown sugar 1/4 c Brandy

Halved apricots and chopped fresh parsley (garnish)

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 saute 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.

The Dana Place Inn, Jackson NH Bon Appetite

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