Name: Chicken with apricot sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 chicken breast fillets; 30.00 ml lemon juice; 30.00 ml oil; 5.00 ml mustard prepared; 1.00 garlic cloves, crushed; salt and freshly ground black pepper to taste; oil; 1.00 onion finely chopped; 2.00 ml coriander ground, optional; 410.00 g tomatoes whole, finely chopped; 410.00 g apricots tinnned halved in syrup

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Ingredients (11)

4.00	chicken breast fillets
30.00 ml	lemon juice
30.00 ml	oil
5.00 ml	mustard — prepared
1.00	garlic — cloves, crushed
	salt and freshly ground black pepper — to taste
	oil

APRICOT SAUCE

1.00	onion — finely chopped
2.00 ml	coriander — ground, optional
410.00 g	tomatoes — whole, finely chopped
410.00 g	apricots — tinnned halved in syrup

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Method:

Place the chicken in a flat dish. Mix the lemon juice, oil, mustard and garlic together and pour over the chicken. Marinate for at least 1 hour. Season to taste with salt and black pepper and fry in a little heated oil until done. Cover and reduce the heat until the chicken is done but not dried out. Add small quantities of the marinade as required. Remove from the pan and keep warm. Sauté the onion in the pan until soft. Add the coriander and mix. Add the canned tomatoes (or use 4 fresh tomatoes, peeled and chopped) and the syrup from the apricot halves. Heat until the sauce is thick. Add the apricot halves and heat through. Serve with the chicken.
Serves 4.