Apricot Gingered Chicken

This delectable entree bursts with a unique spicy flavor.


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


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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.
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