Apricot Chicken **** 10/97

Categories:
poultry

3 boneless chicken breast
1 halves
2 carrots; cut into chunks
1 small onion; quartered
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon cumin
1/4 cup heavy cream
1 1/2 tablespoon flour
3/4 lb apricots; sliced
2 tablespoon fresh mint; chopped
1 white and wild rice blend

In a large saucepan or dutch oven, combine chicken, carrots, onion, salt, pepper, and enough water to cover. Heat to boiling over high heat; reduce heat to medium low and simmer chicken until tender. About 1/2 hour. Discard foam as it accumulates on top. Strain chicken mixture, reserving the liquid and chicken. Return liquid to pan and boil over high heat until reduced to one cup. Meanwhile slice cooled chicken. In a large bowl, combine chicken and cumin. Set aside. In a small bowl, combine cream and flour until blended. Gradually stir cream mixture into reduced cooking liquid. Cook over medium heat until slightly thickened, about five minutes. Add chicken and simmer for five minutes. Remove from heat and stir in the apricots and mint. Spoon chicken mixture and sauce over rice on individual plates.

Yield: 3 servings