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.
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