Chicken Japanese Style Recipe

• 1 c. orange marmalade
• 3/4 c. water
• 1 (8 ounce.) can apricots, liquid removed and pureed
• 3/4 c. burgundy wine
• 1/2 c. orange juice
• 2 tbsp. red currant jelly
• 2 tbsp. brown sugar
• 2 tbsp. cornstarch
• 1/4 c. cool water
• 6 (8 ounce.) chicken breast halves, skinned, boned and lightly pounded
• Flour
• Salt and pepper
• Oil
• 1/4 c. sherry
• 1/4 c. brandy
• Garnish with halved apricots and minced fresh parsley

1. Combine first seven ingredients in saucepan and simmer gently over low heat, stirring frequently till well blended.
2. Slowly add in cornstarch dissolved in water, stirring constantly.
3. Simmer sauce till thickened, about 5 min.
4. Meanwhile, dredge chicken breasts lightly in flour seasoned with salt and pepper.
5. Heat oil in large skillet, add in chicken and saute/fry till golden on both sides; don't over cook.
6. Drain on paper towels.
7. Pour off oil and wipe out skillet.
8. Return chicken to pan, add in sherry and brandy, simmer 2 min.
9. Stir in apricot sauce, spooning over chicken to coat lightly.
10. Transfer chicken to heated platter and garnish with apricot halves and minced parsley.
11. Serve with remaining sauce.
12. Makes 6 servings.

orange marmalade, water, burgundy wine, orange juice, red currant, brown sugar, cornstarch, water, chicken breast halves, flour, salt, oil, sherry, brandy, parsley

Taken from cookeatshare.com/recipes/chicken-japanese-style-38553 (may not work)