4 (5 oz.) chicken breasts (skinless and boneless)
1/2 c. flour
1 tbsp. paprika
1/3 c. olive oil
Salt and pepper to taste

SAUCE:

3 tbsp. chopped shallots
1 tsp. thyme leaves
1/4 c. sherry
1/2 c. chicken stock
1 c. heavy cream
1/4 c. chopped pecans
1/2 c. dried apricot julienne
1/2 tsp. chopped parsley
Salt and pepper to taste

(MARIO'S RECIPE, CHEF AT ST. JOE'S, PONTIAC)