Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 c. orange marmalade
- 3/4 c. water
- 1 (8 ounce.) can apricots, liquid removed and pureed
- 3/4 c. burgundy wine
- 1/2 c. orange juice
- 2 tbsp. red currant jelly
- 2 tbsp. brown sugar
- 2 tbsp. cornstarch
- 1/4 c. cool water
- 6 (8 ounce.) chicken breast halves, skinned, boned and lightly pounded
- Flour
- Salt and pepper
- Oil
- 1/4 c. sherry
- 1/4 c. brandy
- Garnish with halved apricots and minced fresh parsley
Direcciones
- Combine first seven ingredients in saucepan and simmer gently over low heat, stirring frequently till well blended. Slowly add in cornstarch dissolved in water, stirring constantly. Simmer sauce till thickened, about 5 min. Meanwhile, dredge chicken breasts lightly in flour seasoned with salt and pepper. Heat oil in large skillet, add in chicken and saute/fry till golden on both sides; don't over cook. Drain on paper towels. Pour off oil and wipe out skillet.
- Return chicken to pan, add in sherry and brandy, simmer 2 min. Stir in apricot sauce, spooning over chicken to coat lightly. Transfer chicken to heated platter and garnish with apricot halves and minced parsley. Serve with remaining sauce. Makes 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 13 | 4% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 100mg | 4% |
| Potassium 392mg | 11% |
| Total Carbs 42.59g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 35.18g | 23% |
| Protein 26.0g | 42% |
