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    Chicken Apricot


    Source of Recipe


    internet

    6 chicken breasts halves
    1 1/2 cups water, well seasoned with
    salt
    freshly ground pepper
    29 oz can apricot halves
    1 cup apricot nectar
    5 tablespoons brandy

    Cook the chicken breasts in a pressure cooker with 1 1/2 cups water
    (check owner's manual for required water amount), timing 8 minutes
    after the pressure has been reached. This facilitates skinning and
    boning the breasts, and also yields a generous amount of excellent
    stock.

    After the breasts are cooked, skinned, and boned, place them in a
    single layer in a suitable casserole, then lay the apricot halves
    on top. Combine the apricot nectar and the broth from the pressure
    cooker, and pour over the chicken. Cover and bake in a 350 degree
    oven for about 15-20 minutes, or long enough to heat the dish
    through. Just before serving, stir in the brandy.

 

 

 


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