Ingredients
4chicken breast halved,skinless boneless
salt,to taste
16ozapricot halves,(1 can)
½cuporange juice
2tbsplite soy sauce
1tspsesame oil
¾cupall purpose flour
½tspcayenne pepper
vegetable oil
1shallot,minced
1garlic clove,minced
2tbspall purpose flour
almonds,for garnish, sliced
Preparation
Place the chicken between plastic wrap, and gently pound with a mallet to ½-inch thickness. Season with salt, and set aside.
Strain the apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop the apricots and set them aside.
Place the flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add the chicken breasts in batches, tossing to coat and dusting off excess flour.
Heat oil in a large skillet over medium-high heat. Cook the chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish.
Cook and stir the shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed.
Stir in the orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
In a small bowl, whisk together ¼ cup of simmering liquid and 2 tablespoons of flour until well blended and no lumps of flour remain.
Slowly stir back into the skillet to thicken, repeating if necessary for desired consistency. Return the chicken to the skillet, spooning with sauce, until warmed through.
Garnish with almonds, serve, and enjoy!
