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 One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
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
