I got this recipe many years ago from the Ann Arbor News. It is a favorite with my family.

• 4 boneless, skinless chicken breast halves
• garlic powder
• 2 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 cup apricot nectar
• 1/4 cup lite teriyaki marinade and sauce
• 1 teaspoon balsamic vinegar
• 1 tablespoon cornstarch
• 1/2 cup dried apricot halves (optional but good)
• all prupose flour
• cooked white rice

Directions: remove visible fat from the chicken; lightly sprinkly both sides of the meat with garlic powder and let stand 15 minutes. Lightly coat the chicken with flour. In a large skillet, brown the chicken on one side in hot olive oil over medium heat. Turn the chicken over, add the onions to the pan, and continue cooking until chicken is golden brown. Combine apricot nectar, teriyaki sauce and vinegar and pour over chicken. Add dry apricots. Cover and simmer 8-10 minutes or until chicken is tender. Meanwhile, combine cornstarch with 2 tablespoons water. Add to skillet and cook, stirring, until sauce boils and thickens. Serve over hot white rice.

Yield: 4 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu