Nutritive Information
- Calories 380
- Fat 7.5g, 18% calories from fat
- Cholesterol 106mg
- Protein 44.9g
- Carbohydrates 31.7g
- Fiber 4.1g
- Sugar 25.6g
- Sodium 587mg
Ingredients
- 4 boneless skinless chicken breast halves
- 1 lb. canned apricot halves in syrup, drained, halved, liquid reserved
- 2 Tbs. soy sauce or tamari
- 1 Tbs. Oriental sesame oil
- 1/4 cup sherry
- 3/4 cup all purpose flour
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 6 scallions including some green, chopped into 1/2 inch pieces
- 1 tsp. sesame seeds
- 3 Tbs. fresh cilantro, chopped
Instructions
- Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness.
- Combine reserved apricot liquid with soy sauce, 1/8 tsp. oil and sherry in a bowl. Set aside.
- Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat
- Saut scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl. Add chicken and cook 3 minutes, until browned. Turn chicken, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture.
- Cover skillet and simmer 5 minutes, turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.
