Chicken Gloria

Name: Chicken Gloria
Ingredients: 1 cup orange marmalade; 34 cup Burgundy wine; 34 cup water; 12 cup orange juice; 1 (8 ounce) can apricots, drained and pureed; 2 tablespoons currant jelly; 2 tablespoons cornstarch, dissolve in; 14 cup water; 6 (8 ounce) chicken breasts, slightly pounded; flour, seasoned with; salt and black pepper; oil; 14 cup sherry wine; 14 cup brandy; halved apricot (garnish); fresh parsley (garnish)

16 ingredients

13 steps

Ingredients

1 cup orange marmalade
34 cup Burgundy wine
34 cup water
12 cup orange juice
1 (8 ounce) can apricots, drained and pureed
2 tablespoons currant jelly
2 tablespoons cornstarch, dissolve in
14 cup water
6 (8 ounce) chicken breasts, slightly pounded
flour, seasoned with
salt and black pepper
oil
14 cup sherry wine
14 cup brandy
halved apricot (garnish)
fresh parsley (garnish)

Directions

1

Sauce:.
2

Combine ingredients for sauce in saucepan and simmer gently overy low heat, stirring frequently until well blended.
3

Slowly add cornstarch mixture, stirring constantly.
4

Simmer until thickened, about 6 minutes.
5

Meanwhile, dredge chicken breasts lightly in flour.
6

Heat oil in large skillet add chicken and saute until golden brown on both sides; do not overcook.
7

Drain on paper towels.
8

Pour oil off and wipe out skillet.
9

Return chicken to pan.
10

Add sherry and brandy and simmer 2 minutes.
11

Stir in apricot sauce, spooning over chicken to coat lightly.
12

Transfer to heated platter and garnish with apricot halves and chopped parsley.
13

Serve with remaining sauce.