Chicken With Gingered Apricot Sauce

• 1/2 cup all purpose flour
• 1 teaspoon ground coriander
• 4 skinless boneless chicken breast halves
• 1/4 cup (1/2 stick) butter
• 8 dried apricots, thinly sliced
• 2 large green onions, sliced
• 1 cup canned low-salt chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons apricot preserves
• 1 tablespoon honey
• 2 teaspoons soy sauce
• 3/4 teaspoon ground ginger

1. Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
2. Melt butter in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
3. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

flour, ground coriander, chicken breast halves, butter, green onions, chicken broth, cornstarch, apricot preserves, honey, soy sauce, ground ginger

Taken from www.epicurious.com/recipes/member/views/-chicken-with-gingered-apricot-sauce-52663021 (may not work)