Apricot Almond Chicken

"A great new twist on sweet and sour chicken. This recipe is quick enough
to prepare any night of the week and easily doubled or halved. Try adding
sliced red bell pepper to the onions and garlic while cooking, and serving
over brown rice."

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

4 skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can apricot halves
1/2 cup orange juice
2 tablespoons lite soy sauce
1 teaspoon sesame oil
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
sliced almonds for garnish

Place chicken between plastic wrap, and gently pound with a mallet to 1/2"
thickness. Season with salt, and set aside. Strain apricot liquid into a
small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely
chop apricots and set aside. Place flour and cayenne pepper in a
resealable plastic bag, and shake to combine. Add chicken breasts in
batches, tossing to coat and dusting off excess flour. Heat oil in a
large skillet over medium high heat. Cook chicken, turning once, until no
longer pink in centre and juices run clear. Transfer to a paper
towel-lined dish. Cook and stir shallot and garlic in the same pan until
translucent, being careful not to burn the garlic and adding more oil if
needed. Stir in orange juice mixture and chopped apricots. Bring to a
boil, reduce heat, and simmer for 5 minutes.

In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons
flour until well blended and no lumps of flour remain. Slowly stir back
into skillet to thicken, repeating if necessary for desired consistency.
Return chicken to skillet, spooning with sauce, until warmed through.
Garnish with almonds, if desired.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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