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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Mix flour and coriander in a s
hallow bowl. Pound chicken breasts
between sheets of waxed paper to 1/2-inch thickness. Season with
salt and pepper. Dust with flour mixture, shaking off excess.
Melt butter in heavy large skillet over medium-high heat. Add chicken
and saute until cooked through, about 4 min per side. Transfer
chicken to platter; tent with foil to keep warm.
Add apricots and half of green onions to drippings in same skillet
and stir over medium-high heat for 1 min, scraping up any browned
bits. Mix broth and cornstarch in small bowl until smooth. Add to
skillet; bring to boil, stirring constantly. Add preserves, honey,
soy sauce, and ginger. Boil until thickened to sauce consistency,
about 2 min. Pour over chicken. Garnish with remaining green onions.
Bon Appetit
March 1996
From: Diane Lazarus Date: 13 Jun 96
Ingredients:
1/2 Cup(s) all-purpose flour
1 Teaspoon(s) ground coriander
4 chicken breast halves skinned and boned
1/4 Cup(s) butter (1/2 stick)
8 dried apricots, thinly sliced
-1 large green onion(s), sliced
1 Cup(s) canned chicken broth
59/629 Cup(s) cornstarch
2 Tablespoon(s) apricot preserves
-1
3/4 Teaspoon(s) ground ginger |
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