1 (17 oz.) can apricot halves
2 whole chicken breasts, boned and skinned
Salt and pepper to taste
1/4 c. flour
2 tbsp. butter
1 stalk celery, sliced
1 sm. onion, sliced
1 tbsp. soy sauce
1/4 tsp. ground ginger

Drain apricots and reserve 1/2 cup of juice. Dust chicken with flour and sprinkle on salt and pepper. Brown chicken in butter melted in a large frying pan. Place chicken in a shallow baking dish. Saute celery and onion in pan drippings until tender but still crispy. Place celery and onions over chicken. Add apricots. Combine the reserved apricot juice, soy sauce, and ginger in the frying pan. Bring to boiling point. Pour over chicken. Bake, uncovered, for about 30 minutes at 350 degrees. Makes 4 servings. Tastes very good with parsley potatoes.