Chicken Apricot Scaloppine

By rmulleni

Ingredients

• 1 17 oz can apricot halves
• salt and pepper to taste
• 1 tbsp butter
• 1 sm onion, sliced
• 1 whole chicken breasts, skinned, boned, halved and flattened
• 1 tbsp salad oil
• 1/2 c sliced celery
• 1 tbsp soy sauce
• 1/4 tsp ground ginger

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Drain apricots, reserving 1/2 cup syrup. Sprinkle chicken with salt and pepper; dust with flour. Brown chicken on either side in oil and butter in large skillet. Sprinkle celery and onion over chicken. Combine reserved syrup, soy sauce and ginger; pour over chicken. Cover and simmer about 10 minutes. Place apricot halves on chicken and cook about 4 minutes longer, or until chicken is tender and apricots hot. Remove chicken and apricots to heated platter. Spoon vegetables and sauce over chicken.