Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika6 boneless skinless chicken breast halves (4 ounces each)3 tablespoons canola oil1 jar (16 ounces) salsa1 jar (12 ounces) apricot preserves1/2 cup apricot nectarHot cooked rice
Preparation
Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat.
In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.
