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Print this Recipe    Chicken 04

Chicken Apricot
Serves 6.

6 chicken breasts halves
1 1/2 cups water, well seasoned with
salt
freshly ground pepper
29 oz can apricot halves
1 cup apricot nectar
5 tablespoons brandy

Cook the chicken breasts in a pressure cooker with 1 1/2 cups water
(check owner's manual for required water amount), timing 8 minutes
after the pressure has been reached. This facilitates skinning and
boning the breasts, and also yields a generous amount of excellent
stock.

After the breasts are cooked, skinned, and boned, place them in a
single layer in a suitable casserole, then lay the apricot halves
on top. Combine the apricot nectar and the broth from the pressure
cooker, and pour over the chicken. Cover and bake in a 350 degree
oven for about 15-20 minutes, or long enough to heat the dish
through. Just before serving, stir in the brandy.

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