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Categories:Viewed: 32 - Published at: 6 years ago
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3 tablespoons canola oil
- 1 jar (16 ounces) salsa
- 1 jar (12 ounces) apricot preserves
- 1/2 cup apricot nectar
- Hot cooked rice
Method
- Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat.
- In a large skillet, cook chicken over medium heat in oil until chicken is golden brown and juices run clear. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens. Serve with rice.
