Israeli Chicken

Directions

1. 1
   Use large, deep skillet over medium-high heat.
2. 2
   Melt margarine. Saute onion until tender. Add chicken coated with flour and cook until light brown on both sides.
3. 3
   In a small cup, combine orange juice, honey, powdered mustard, salt and apricots.
4. 4
   Bring liquid to a boil. Cover skillet tightly with lid.
5. 5
   Lower the heat and simmer 20 to 25 minutes or until tender.
6. 6
   Use slotted spoon to transfer chicken and apricots to a heated serving dish (shallow). If sauce is thin, raise heat and cook down until thicker.
7. 7
   Pour sauce over the chicken and serve with rice, green beans or stuffing (like Pepperidge Farm harvest vegetable and almonds).