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Scandinavian Chicken with Apricots
6 large chicken breast halves
1/2 cup water
1/4 cup apricot brandy
1 (6 ounce) package dried apricots (about 1 1/4 cups)
2 tablespoons currants
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 lemon, thinly sliced
1/3 cup toasted slivered almonds
Remove skin from chicken breasts.
Mix water, brandy, apricots and currants; let stand 15 minutes.
Heat oil in 12-inch skillet until hot.
Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat.
Sprinkle chicken with salt, thyme and pepper.
Add apricot mixture and lemon slices. Heat to boiling; reduce heat. Cover and cook, spooning pan juices over chicken occasionally, until chicken is done, 35 to 40 minutes.
Sprinkle with almonds.
Yields 6 servings