Chicken Gloria

• 1 cup orange marmalade
• 34 cup Burgundy wine
• 34 cup water
• 12 cup orange juice
• 1 (8 ounce) can apricots, drained and pureed
• 2 tablespoons currant jelly
• 2 tablespoons cornstarch, dissolve in
• 14 cup water
• 6 (8 ounce) chicken breasts, slightly pounded
• flour, seasoned with
• salt and black pepper
• oil
• 14 cup sherry wine
• 14 cup brandy
• halved apricot (garnish)
• fresh parsley (garnish)

1. Sauce:.
2. Combine ingredients for sauce in saucepan and simmer gently overy low heat, stirring frequently until well blended.
3. Slowly add cornstarch mixture, stirring constantly.
4. Simmer until thickened, about 6 minutes.
5. Meanwhile, dredge chicken breasts lightly in flour.
6. Heat oil in large skillet add chicken and saute until golden brown on both sides; do not overcook.
7. Drain on paper towels.
8. Pour oil off and wipe out skillet.
9. Return chicken to pan.
10. Add sherry and brandy and simmer 2 minutes.
11. Stir in apricot sauce, spooning over chicken to coat lightly.
12. Transfer to heated platter and garnish with apricot halves and chopped parsley.
13. Serve with remaining sauce.

orange marmalade, burgundy wine, water, orange juice, currant jelly, cornstarch, water, chicken breasts, flour, salt, oil, sherry wine, brandy, parsley

Taken from www.food.com/recipe/chicken-gloria-143608 (may not work)