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Apricot Chicken III
This is a great recipe for a potluck or buffet style party. As others, I made a few minor changes to make it more in line with my style. I salted the chicken, dredged it in flour, and pan fried it in about 2 tbl of oil. I also added 2 tsp of Red Curry Paste to the oil to add a spicy flare to the chicken. Once the chicken was brown, I moved it to the oven to finish cooking and hold. I made the sauce as directed but doubled the Apricot nectar and simmered. About 30 minutes before serving, I combined the chicken with the sauce and simmered. You may want to hold off putting the apricot halves into the sauce until this step. My thanks to the original author of this recipe for posting this wonderful recipe. It is very simple and easily accommodating to your own style.
4 users found this review helpful
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Reviewed On:
Apr. 6, 2008
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