• 4 boneless skinless chicken breast halves
• 2 cups canned apricot halves in syrup, drained, halved, liquid reserved
• 2 Tbs. soy sauce or tamari
• 1 Tbs. Asian sesame oil
• 1/4 cup sherry
• 3/4 cup all purpose flour
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 6 scallions, including some green, chopped into 1/2 inch pieces
• 1 tsp. sesame seeds
• 3 Tbs. fresh cilantro, chopped

Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine reserved apricot liquid with soy sauce, 1/8 tsp. oil and sherry in a bowl. Set aside. Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish.

Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl.

Add chicken and cook 3 minutes, until browned. Turn chicken, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture. Cover skillet and simmer 5 minutes, turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.

Per serving: calories 393, fat 7.6g, 18% calories from fat, cholesterol 106mg, protein 45.0g, carbohydrates 35.0g, fiber 4.3g, sugar 28.8g, sodium 588mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 1.4, Bread: 0.1, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Pinot Blanc.