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.