1 c. orange marmalade
3/4 c. water
1 (8 oz.) can apricots, drained and pureed
3/4 c. burgundy wine
1/2 c. orange juice
2 tbsp. red currant jelly
2 tbsp. brown sugar
2 tbsp. cornstarch
1/4 c. cold water
6 (8 oz.) chicken breast halves, skinned, boned and lightly pounded
Flour
Salt and pepper
Oil
1/4 c. sherry
1/4 c. brandy
Garnish with halved apricots and chopped fresh parsley

Combine first seven ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch dissolved in water, stirring constantly. Simmer sauce until thickened, about 5 minutes. Meanwhile, dredge chicken breasts lightly in flour seasoned with salt and pepper. Heat oil in large skillet, add chicken and saute until golden brown on both sides; do not over cook. Drain on paper towels. Pour off oil and wipe out skillet.

Return chicken to pan, add sherry and brandy, simmer 2 minutes. Stir in apricot sauce, spooning over chicken to coat lightly. Transfer chicken to heated platter and garnish with apricot halves and chopped parsley. Serve with remaining sauce. Makes 6 servings.