3 whole chicken breasts, halved, skinned and boned
1 tsp. salt
1/2 tsp. ground ginger
1/3 c. all-purpose flour
2 tbsp. salad oil
2 tbsp. butter
1 can (16 or 17 oz.) apricot halves
1 chicken bouillon cube
1 tbsp. chopped parsley
Parsley sprigs

Place a chicken breast half between 2 sheets of waxed paper. Pound with flat side of meat mallet until chicken is 1/4 inch thick. Repeat with other halves. Sprinkle chicken with salt and ground ginger. Coat on all sides well with flour.

In large skillet, heat oil and butter over moderate high heat. Saute chicken breasts, half at a time, turning occasionally until golden brown. As each is done, remove to a serving platter.

Pour syrup from apricots into skillet, stirring to loosen all brown particles. Add bouillon cube and cook over low heat until cube dissolves and sauce thickens slightly. Return chicken to skillet along with apricots. Reheat until bubbly. Arrange on platter; sprinkle with chopped parsley. Garnish platter with parsley sprigs. Makes 6 servings.