2 chicken breasts, halved (about 2 lb.)
3 tbsp. flour
1 tsp. paprika
1-2 tbsp. oil
1/3 c. apricot preserves
1 (16 oz.) can unpeeled apricot halves in light syrup
1 tbsp. fresh lemon juice
1 1/2 tsp. soy sauce
1 tbsp. medium dry sherry
1 1/2 tsp. brown sugar
Sliced almonds
2 scallions, sliced

Remove skin and trim fat from chicken. Pat dry; dredge in flour and paprika mixture. Brown chicken slowly in oil, about 5-6 minutes per side. Drain.

Preheat oven to 350 degrees. Put chicken, meaty sides up, in shallow baking dish. Spread with apricot preserves. Drain apricots into bowl; slice and reserve apricots.

Stir lemon juice, soy sauce, sherry, brown sugar into reserved apricot juice. Pour mixture over chicken. Cover dish tightly with foil and bake 30 minutes.

Remove foil and bake additional 10 minutes or until tender. Add drained apricots to juices around chicken and bake additional 5 minutes. Garnish with sliced almonds and scallion rings. Makes 4 servings.