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.
Sip Sweetly. Enjoy Responsibly.