Chicken breasts, thighs, skinned
1/4 c. seasoned flour (poultry seasoning)
2 tbsp. butter
2 tbsp. oil
1/2 c. apricot jam
1 tsp. marjoram
1 tsp. grated lemon rind
1 tbsp. soy sauce
1 (16 oz.) can apricots with juice drained plus water to make 1 1/2 c.
1 lg. green pepper (opt.)

Coat chicken with seasoned flour. Brown in combine oil and butter. Put browned chicken in pans and coat with the jam. Combine marjoram, lemon rind, soy sauce and apricot juice. Pour mixture over chicken and simmer until tender in 350 degree oven, basting occasionally (approximately 40 minutes). Add green pepper pieces and bake 5 minutes more. Add drained apricots and bake an additional 5 minutes. Serve with rice cooked with peas and carrots. French style beans cooked with mushrooms and slivered almonds make a good companion vegetable dish.