Sauté Chicken breast in butter until brown. Remove chicken from pan.
Sauté two minutes:
2 Tablespoons onion (minced)
2 Tablespoons ginger root (minced)
Add:
2/3 Cup apricot nectar
1 Tablespoon wine vinegar
2 Tablespoons brown sugar
4 Tablespoons apricots (chopped, dried)
2 Tablespoons currants
1 Cup chicken broth
As you cook this down for a sauce. Add 1 cup or more as needed chicken broth. Add chicken breast and serve over rice.
... from Lois
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