Apricot Chicken



  1. Preheat oven to 350°F.
  2. Wash and pat dry chicken breasts. Brown in oil. Salt and pepper to taste. Set aside.
  3. In a saucepan boil preserves and wine together for five minutes.
  4. Dissolve the cornstarch in a small amount of cold water and add mixture to the boiling preserves and wine.
  5. Boil 5 minutes. Remove from heat.
  6. Add lemon juice and stir.
  7. Pour a small amount of sauce in the bottom of a baking pan.
  8. Place chicken on top of sauce and pour the remainder of the sauce over the chicken.
  9. Bake for 20 minutes.
  10. Serve over rice.