Serves: 6
Total Calories: 172
Drain apricot syrup into a 1-cup measuring cup. Add water to syrup to make 1 cup liquid set aside. Cut apricot halves in half place in a small bowl, cover and refrigerate.
In a large reclosable plastic bag or a shallow 2-quart dish, mix apricot liquid, brown sugar, vinegar, soy sauce, basil and garlic. Pierce chicken pieces with tines of a fork. Add chicken to marinade, turning to coat. Close bag or cover dish. Refrigerate at least 1 or up to 24 hours, turning chicken several times.
Remove chicken from marinade, reserving marinade. Drain chicken well on a rack and pat dry. Sprinkle both sides with salt and pepper.
In a 10-inch skillet over medium heat, saute chicken in butter or margarine and oil for 5 to 6 minutes on each side or until golden brown. Remove chicken and pour off excess fat. Return chicken to skillet.
Add marinade. Over medium heat, bring to a boil. Spoon some of the marinade over chicken reduce heat to low, cover and simmer for 25 to 30 minutes or until tender, turning pieces over once. Arrange chicken on a platter. Place apricot pieces around chicken cover and keep warm.
In a small bowl, stir cold water and cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened.
Spoon some of the sauce over chicken and apricots. Pass remaining sauce separately. Serve with rice.
This Golden Gate Chicken recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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