Apricot Chicken with Scallions
Ingredients
- 4 boneless, skinless chicken breast halves
- 4 to 8 scallions, trimmed and chopped into segments about 1/2-inch long
- flour (enough to dredge chicken)
- salt
- black pepper, freshly ground
- paprika
- cayenne pepper
- 1 can (16 ozs.) apricot halves
- 2 to 3 tsps. soy sauce or tamari
- toasted sesame seed oil
- 3 to 4 Tbsps. cream sherry
Instructions
Flatten chicken breasts to 1/2-inch thickness. Drain apricots and reserve liquid. Combine with soy sauce, a few drops of sesame oil, and the sherry. Combine flour with seasonings to taste. Dredge chicken and set on plate. Put a large, non-stick pan on medium high heat, add a few tablespoons of oil to the pan, and heat until oil sizzles. Add scallions and heat just until lightly browned; remove with a slotted spoon to a bowl. Add additional oil if needed. Add chicken breasts and brown one side. Turn over and reduce heat to medium low. Return the scallions to the pan along with the apricots. Drizzle the the syrup-sherry mixture. Cover and simmer for 3 to 5 minutes, turning chicken to coat with liquid. Serve with steamed rice (or couscous). Top with toasted sesame seeds and chopped cilantro if desired. (We topped with the sesame seeds, additional scallions, and chives - my cilantro didn't make it this summer.)