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CHICKEN GLORIA

Category:    Chicken
Yield: 6 servings
 
      6    Servings                            2 tb Cornstarch dissolved in 1/4
      1 c  Orange marmalade                         -cup cold water
    3/4 c  Burgundy                            8 oz Chicken breast halves,
    3/4 c  Water                                    -skinned, boned, and
    1/2 c  Orange juice                             Lightly pounded
      8 oz Can apricots, drained and                Seasoned flour
           -pureed                                  Oil
      2 tb Red currant jelly                 1/4 c  Sherry
      2 tb Brown sugar                       1/4 c  Brandy
 
  Halved apricots and chopped fresh parsley (garnish)
  
  Combine first 7 ingredients in saucepan and simmer gently over low heat,
  stirring frequently until well blended.  Slowly add cornstarch mixture,
  stirring constantly.  Simmer until thickened, about 5 minutes.
  
  Meanwhile, dredge chicken breasts lightly in flour.  Heat oil in large
  skillet, add chicken and saute until golden brown on both sides; do not
  overcook.  Drain on paper towels.  Pour off oil and wipe out skillet.
  Return chicken to pan, add sherry and brandy and simmer 2 minutes. Stir in
  apricot sauce, spooning over chicken to coat lightly. Transfer to heated
  platter and garnish with apricot halves and chopped parsley. Serve with
  remaining sauce.
  
  The Dana Place Inn, Jackson NH Bon Appetite
 

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