Zesty Chicken Cutlets with Apricot Sauce

1 16-oz. can juice packed apricots
1/4 cup all purpose flour
1/4 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts
1 Tbsp olive oil
1 lg. clove garlic, minced
2 Tbsp freshly squeezed lemon juice
1 Tbsp dry sherry
1 tsp. honey
julienne strips lemon peel (optional)

In food processor or blender, process apricots till smooth. Place in
small saucepan,simmer covered over low heat for 8-10 min. until reduced in
volume by half. Meanwhile, in gal. plastic bag combine flour & pepper;
shake cutlets 1 @ a time till well coated. In 12" non-stick pan over
med.high heat heat oil. Add cutlets. Cook 3 min. on each side till
browned and juices run clear when pierced w. fork. Remove to serving
platter & keep warm. Add garlic to drippings remaining in skillet,
stirring constantly. Stir in lemon juice, sherry, honey and apricot puree.
Cook about 3 min., stirring freq. till blended & heated through.

To serve: Pour sauce over warm chicken cutlets. Garnish with lemon
strips. Makes 4 servings.

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