2 boneless, skinless chicken breasts
1 can apricots in heavy syrup, drained (reserve 1/2 cup syrup)
1 TB butter + 1 TB olive oil
salt and pepper
1/4 c flour
1/2 c celery chopped
1/2 c onion, chopped
1 tsp soy sauce
1/2 tsp ground ginger
DirectionsSeason chicken breasts with salt and pepper. Dust with flour.
Sauté the breasts in butter and 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 sauté 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 apricots. Scrape bits off bottom of pan, cook until thickened, and then pour over vegetable and chicken.
Bake for 20 to 25 minutes at 350 degrees or until chicken is done.
Can serve over rice, if desired.