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Chicken Apricot

Ingredients:

  • 6 Chicken breasts halves
  • 1 1/2 cups Water, well seasoned with
  • salt, fresh ground pepper
  • 29 ounces Apricot halves, canned
  • 1 cup Apricot nectar
  • 5 tablespoons Brandy

Instructions:

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.
Serves 6.

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