Chicken Breast with Apricot Sauce with a Sour Cream and Chives Dip

Chicken Breast with Apricot Sauce

1½ pounds chicken breast ½ cup flour

1 teaspoon salt 1 teaspoon pepper ¼ cup vegetable oil 1 can apricots (15 ounces or 425 grams) - diced (can be fresh apricots if in season)

¾ cup apricot juice from the apricot can (or ¾ cup water if using fresh apricot

Cut chicken breasts into strips (about ½ inch thick)

In bowl, combine ½ cup flour with 1 teaspoon salt and 1 teaspoon pepper.

In a frying pan, heat ¼ cup vegetable oil on medium high heat.

Dredge chicken breasts flour/salt/pepper mixture and cook for 2 minutes each side or until chicken strips are fully cooked. Set aside cooked chicken strips on plate with paper towels to absorb excess oil.

In a sauce pot, place ¾ cup apricot juice and diced apricots. Simmer until sauce becomes jam-like consistency, about 10 minutes. Pour sauce over chicken breast and enjoy!

Serves 2

Parsnips & Potato Chips with Sour Cream and Chives Dip 1 pound parsnips 1 pound potatoes 1 cup vegetable oil ½ cup light sour cream 10 sprigs of chive, chopped

Peel parsnips and potatoes. Slice parsnips and potatoes into thin round slices (approx. 0.20 cm thin). Heat vegetable oil in a pot on medium heat.

Deep fry parsnips and potatoes until crispy. Set aside on plate with paper towel to drain excess oil. For the dip, scoop ½ cup of sour cream in a bowl. Add chopped chives into sour cream. Mix well using spoon. Serve parsnips and potato chips with a side of dip. Enjoy!

Serves 2

Hazel Oreluk