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home > recipes > meat > apricot chicken with scallions
The following is a recipes taken from the newspaper (the Baltimore Sun) somewhere around the beginning of August. It turned out really good. Apricot Chicken with Scallions 4 boneless, skinless chicken breast halves 4 to 8 scallions, inlcuding a small portion of the green tops, 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 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 chiken 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 breats and brwon one side. Turn over and reduce heat to medium low. Return the scallions to the pan along with the apricots. Dirzzle the the syrup-sherry mixture. Cover and simmer for 3 to 5 minutes, turing chicken to coat with liquid. Serve with steamed rice (or couscous). Top with toated sesame seeds and chopped cilatro if desired. (We topped with the sesame seeds, additional scallions, and chives - my cilantro didn't make it this summer.) Yummy! Cheers, Janet

Apricot Chicken with Scallions


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keyword: apricot
keyword: chicken
keyword: scallions
ethnicity: chinese
recipes for meat
recipes by janetm
Email Address:
(posted February 6, 1997)

The following is a recipes taken from the newspaper (the Baltimore Sun) somewhere around the beginning of August. It turned out really good.


Apricot Chicken with Scallions

4 boneless, skinless
chicken breast halves
4 to 8 scallions, inlcuding a small portion of the
green tops, 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

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 chiken 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 breats and brwon one side. Turn over and reduce heat to medium low. Return the scallions to the pan along with the apricots. Dirzzle the the syrup-
sherry mixture. Cover and simmer for 3 to 5 minutes, turing chicken to coat with liquid.

Serve with steamed
rice (or couscous). Top with toated sesame seeds and chopped cilatro if desired. (We topped with the sesame seeds, additional scallions, and chives - my cilantro didn't make it this summer.)

Yummy!

Cheers,
Janet


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