Persian Chicken Breasts

• 1 boned and pounded breast (with skin on) for each person
• box of "Near East" brand nutty pilaf mix
• apricot syrup
• 6 chicken breasts, cut in half crosswise
• 2 medium to large onions, sliced
• 1 (No. 2) can (2 1/2 c.) tomatoes, mushed
• 8 oz. can (1 c.) tomato sauce
• 1/2 tsp. minced garlic or 1 large clove
• Tabasco sauce (1 tsp. or to taste)
• 1 bay leaf
• 1/2 tsp. celery seed
• 1/4 tsp. sage

1. Flour chicken pieces with flour seasoned with salt and pepper. (I salt and pepper it while I'm browning it.) Brown it on all sides in hot fat.
2. Remove chicken.
3. Cook onions in hot fat until golden (or translucent).
4. Drain off excess fat.
5. Add remaining ingredients to skillet.
6. Blend.
7. Cover.
8. Simmer 10 to 15 minutes. Add browned chicken.
9. Simmer slow until tender, 1 hour or more.

person, apricot syrup, chicken breasts, onions, tomatoes, tomato sauce, garlic, tabasco sauce, bay leaf, celery, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673708 (may not work)