Apricot Salsa Chicken

• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 - 1/4 teaspoon paprika
• 6 boneless skinless chicken breasts, large
• 3 tablespoons canola oil
• 1 (16 ounce) jar salsa, mild, chunky
• 1 (12 ounce) jar apricot preserves
• 1/2 cup apricot nectar
• 4 -5 cups brown rice, cooked, hot

1. In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
2. Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
3. In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
4. Stir in salsa, preserves & nectar, then bring to boil.
5. Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
6. Serve over rice.

allpurpose, salt, pepper, paprika, chicken breasts, canola oil, salsa, apricot preserves, apricot nectar, brown rice

Taken from www.food.com/recipe/apricot-salsa-chicken-365005 (may not work)