Ingredients
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salt and pepper
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2 tablespoons olive oil
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1 1/4 cups green onions, sliced
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3 large garlic cloves, chopped
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1 tablespoon all-purpose flour
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1 teaspoon ground ginger
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground cumin
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2 cups chicken broth
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3 tablespoons fresh lemon juice
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3 tablespoons honey
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1/3 cup slivered almonds, toasted
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4 boneless skinless chicken breast halves
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1 cup apricot, chopped
Instructions
- Chop the chicken into bite size pieces and salt and pepper.
- In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
- Remove chicken from skillet and keep warm while you make the sauce.
- Add onions and garlic to the skillet and saute.
- Add flour, cinnamon, cumin, and ginger to skillet and mix well.
- Whisk in chicken broth.
- Stir in apricots, lemon juice and honey.
- Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
- Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
- Sprinkle with toasted almonds.