2 boneless, skinless chicken breasts
1 can apricots in heavy syrup, drained (reserve 1/2 cup syrup)
2 TB butter or olive oil
salt and pepper
1/4 c flour (optional)
1/2 c celery, chopped
1/2 c onion, chopped
1 tsp soy sauce
1/2 tsp ground ginger
Salt and pepper chicken breasts, dust with flour (optional). Saute the breasts in butter or oil until browned on both sides, approximately 5 minutes per side. Remove from pan and place in a baking dish.
Add celery and onion to pan and saute in drippings until softened. Remove and pour over breasts. Return pan to heat and add remaining ingredients, including reserved 1/2 cup of the syrup from the can of apricots. Scrape bits off bottom of pan, cook until thickened, and then pour over vegetables and chicken.
Bake for 20 to 25 minutes in a 350 degree oven or until chicken is done. Can serve over rice.