Supreme of Chicken with Apricot Cream Sauce Recipe

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This recipe for Supreme of Chicken with Apricot Cream Sauce is from 50 FellasCookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 1 pk dried apricots [about 6 ounces] 1 cup apricot brandy 4 - 6 boneless, skinless ckicken breasts about 5 ounces each, slightly flattened Dredging flour seasoned with salt, white pepper, and dried thyme Clarified butter [heated over low heat to remove the milk solids] 1 cup heavy cream

Directions:	Directions: Poach dried apricots in water until softened [about 25 minutes], drain most of the water and add 1/4 cup brandy Dust chicken breasts with seasoned flour and saute in clarified butter. Pour off butter and add brandy and flame to remove alcohol and reduce volume by half. Add cream and softened apricots and reduce to make a thickened sauce. Adjust seasonings. Serve over rice pilaf.

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Supreme of Chicken with Apricot Cream Sauce Recipe

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