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Apricot Chicken with Scallions

4 boneless, skinless chicken breast halves
4 to 8 scallions, trimmed and chopped into segments about 1/2-inch long
flour (enough to dredge chicken)
salt
black pepper, freshly ground
paprika
cayenne pepper
1 can (16 ozs.) apricot halves
2 to 3 tsps. soy sauce or tamari
toasted sesame seed oil
3 to 4 Tbsps. cream sherry

Flatten chicken breasts to 1/2-inch thickness.

Drain apricots and reserve liquid. Combine with soy sauce, a few
drops of sesame oil, and the sherry.

Combine flour with seasonings to taste.

Dredge chicken and set on plate. Put a large, non-stick pan on
medium high heat, add a few tablespoons of oil to the pan, and heat
until oil sizzles. Add scallions and heat just until lightly
browned; remove with a slotted spoon to a bowl.

Add additional oil if needed. Add chicken breasts and brown one
side. Turn over and reduce heat to medium low. Return the scallions
to the pan along with the apricots. Drizzle the the syrup-sherry
mixture. Cover and simmer for 3 to 5 minutes, turning chicken to
coat with liquid.

Serve with steamed rice (or couscous). Top with toasted sesame
seeds and chopped cilantro if desired. (We topped with the sesame
seeds, additional scallions, and chives - my cilantro didn't make
it this summer.)

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