1/2 c All-purpose flour
1 ts Ground coriander
4 Chicken breast halves
-skinned and boned
1/4 c Butter (1/2 stick)
8 Dried apricots,
-thinly sliced
2 lg Green onion(s), sliced
1 c Canned chicken broth
1 1/2 tb Cornstarch
2 tb Apricot preserves
1 tb Honey
2 ts Soy sauce
3/4 ts Ground ginger
Mix flour and coriander in a shallow 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
