Sauté Chicken breast in butter until brown. Remove chicken from pan.
Sauté two minutes:
2 Tablespoons onion (minced)
2 Tablespoons ginger root (minced)
2/3 Cup apricot nectar
1 Tablespoon wine vinegar
2 Tablespoons brown sugar
4 Tablespoons apricots (chopped, dried)
2 Tablespoons currants
1 Cup chicken broth
As you cook this down for a sauce. Add 1 cup or more as needed chicken broth. Add chicken breast and serve over rice.
... from Lois
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!