Ingredients
1/2 cup flour
1 teaspoon ground coriander
2 chicken breasts, boned, skinned, halved and pounded to 1/2-inch thickness
salt and pepper to taste
1/2 stick butter
Sauce
10 dried apricots, thinly sliced
3 scallions, sliced (white part only)
1 1/2 cups chicken broth
2 tablespoons cornstarch
3 tablespoons apricot preserves
2 1/2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons soy sauce
3/4 teaspoon ground ginger
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
In a shallow bowl, combine flour and coriander. Lightly coat chicken breasts with flour mixture. Season with salt and pepper.
In a large skillet, melt butter over medium-high heat. Saute chicken until cooked through, about 5 minutes per side. Transfer chicken to heated platter and keep warm. Retain drippings in skillet to be used for cooking sauce.
Sauce:
In same skillet, add apricots and 2 sliced scallions to pan drippings. Stir for 1 minute over medium-high heat, scraping up browned bits.
In a small bowl, blend broth and cornstarch until smooth. Add to skillet with apricot mixture. Bring to boil, stirring constantly. Stir in remaining ingredients. Continue to boil until sauce thickens, about 2 minutes. Pour over chicken. Use remaining sliced scallion to garnish top.
Serves: 4
In a large skillet, melt butter over medium-high heat. Saute chicken until cooked through, about 5 minutes per side. Transfer chicken to heated platter and keep warm. Retain drippings in skillet to be used for cooking sauce.
Sauce:
In same skillet, add apricots and 2 sliced scallions to pan drippings. Stir for 1 minute over medium-high heat, scraping up browned bits.
In a small bowl, blend broth and cornstarch until smooth. Add to skillet with apricot mixture. Bring to boil, stirring constantly. Stir in remaining ingredients. Continue to boil until sauce thickens, about 2 minutes. Pour over chicken. Use remaining sliced scallion to garnish top.
Serves: 4
