Apricot Chicken

• 1 (16 oz.) can apricots in light syrup (undrained)
• 6 boned, skinned chicken breast halves
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1 1/2 tsp. cornstarch
• 3 Tbsp. bourbon
• 1 tsp. lemon juice
• 3 Tbsp. coarsely chopped pecans

1. Drain apricots, reserving 1 cup liquid.
2. Place 6 apricots, cut side down.
3. Cut slits in apricots to within 1/4 inch from one end, forming a fan.
4. Set aside.
5. Place each chicken breast between 2 sheets of wax paper and flatten.
6. Combine flour, salt and white pepper; dredge chicken.
7. Heat oil in skillet over medium heat. Cook for 6 minutes, or until brown, turning only once.
8. Remove from skillet to heated platter.
9. Add 1 cup apricot liquid, cornstarch, bourbon and lemon juice.
10. Bring to boil.
11. Serve with apricot fan sauce and pecans.

syrup, chicken, flour, salt, white pepper, cornstarch, bourbon, lemon juice, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729293 (may not work)