~~~~ CHICKEN APRICOT~~~~~
4 oz. Clarified Butter
8 oz. Apricot Sauce (Recipe Below)
2 oz. Toasted Almonds
1. Pound chicken and dredge in flour then dip in raw scambled eggs.
2. In saute pan heat up butter.
3. Place chicken in pan and saute on both sides.
4. Top with Apricot Sauce and toasted almonds.
APRICOT SAUCE
5 oz. Apricot
Preserves
2 1/2 oz. Sour Cream
1 oz. Yellow Mustard
Mix all ingredients in sauce pan and simmer over heat.
Serves 4