1 (17 oz.) can apricot halves
Salt and pepper as desired
1 tbsp. butter
1 sm. onion, sliced
2 whole chicken breasts, skinned, boned, halved and flattened
1 tbsp. salad oil
1/2 c. sliced celery
1 tbsp. soy sauce
1/4 tsp. ground ginger

Drain apricots, reserving 1/2 cup syrup. Sprinkle chicken with salt and pepper; dust with flour. Brown chicken on either side in oil and butter in large skillet. Sprinkle celery and onion over chicken. Combine reserved syrup, soy sauce and ginger; pour over chicken. Cover and simmer about 10 minutes. Place apricot halves on chicken and cook about 5 minutes longer, or until chicken is tender and apricots hot. Remove chicken and apricots to heated platter. Spoon vegetables and sauce over chicken.