Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Poultry
6 large chicken breast halves
1/2 c. water
1/4 c. apricot brandy
1 (6 ounce) pkg. dried apricots
(about 1 1/4 (one and one-fourth) c.)
2 Tbsp. currants
2 Tbsp. canola (or other vegetable) oil
1 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 lemon, thinly sliced
1/3 c. toasted slivered almonds
Remove skin from chicken breasts. Mix water, brandy, apricots and currants; let stand 15 mins. Heat oil in 12-in. skillet until hot. Cook chicken over med. heat until brown on both sides, about 15 mins.; drain fat. Sprinkle and distribute chicken with salt, thyme and pepper. Add apricot mixture and lemon slices. Heat to boiling; reduce heat. Cover and cook, spooning pan juices over chicken occasionally, until chicken is done, 35 to 40 mins. Sprinkle and distribute with almonds.
Yields 6 servings.
