Directions:
- Sauce:.
- Combine ingredients for sauce in saucepan and simmer gently overy low heat, stirring frequently until well blended.
- Slowly add cornstarch mixture, stirring constantly.
- Simmer until thickened, about 6 minutes.
- Meanwhile, dredge chicken breasts lightly in flour.
- Heat oil in large skillet add chicken and sauté until golden brown on both sides; do not overcook.
- Drain on paper towels.
- Pour oil off and wipe out skillet.
- Return chicken to pan.
- Add sherry and brandy and simmer 2 minutes.
- Stir in apricot sauce, spooning over chicken to coat lightly.
- Transfer to heated platter and garnish with apricot halves and chopped parsley.
- Serve with remaining sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.33 Kcal (1613 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 4% | |
| Sodium | 184.58mg | 8% | |
| Potassium | 128.77mg | 3% | |
| Total Carbs | 54.25g | 18% | |
| Sugars | 37.51g | 150% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 189.47 Kcal (793 kJ) | ||
| Calories from fat | 20.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 7% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 4% | |
| Sodium | 90.76mg | 8% | |
| Potassium | 63.32mg | 3% | |
| Total Carbs | 26.68g | 18% | |
| Sugars | 18.44g | 150% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 2.56g | 10% | |
| Vitamin C | 6.6mg | 22% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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