For those who have been asking:
Apricot Chicken from the Simply in Season cookbook by Mary Beth Lind & Cathleen Hockman-Wert. Words in italics are my additions or modifications.
2 tsp butter or olive oil
4 ripe apricots (halved and seeded) Since I use dried apricots, I use a lot more than 4, a handful or so? I either soakthem in water for an hour or use them as is if I am too busy. Watch carefully because they burn easily.
Melt butter in frypan. Place apricots in meted butter cut side down and cook over medium heat until light brown, about 5 minutes. Turn and cook several more. Remove to plate.
4 boneless, skinless chicken breasts (whole or cut into strips)
salt and pepper
Roll chicken in mixture of salt and pepper. Or just sprinkle it on! Saute in 1 Tbls olive oil on med-high hear for 3 minutes, then med-low heat for 7 more mintues or until no longer pink inside. Remove chicken to plate with apricots.
1 tsp ginger root (peeled and minced) could also use ground ginger
1 green onion or 2 Tbls onion (chopped)
Combine in frypan and saute briefly.
1/2 cup dry white wine, apple juice or water I have used both the wine and juice both are excellent
2 Tbls maple syrup or apricot preserves
1/2 tsp lime peel (grated) or lemon peel or omit
Add to frypan along with the apricots and chicken. Simmer 10 minutes to combine flavors. Serve alone or over brown rice or couscous. Garnish with 1/4 cup toasted sliced almonds.
One of our kids favorite dishes. Enjoy!