Sweet & Sour Chicken Balls
- Yield: 4 servings
- 8 3/4ounces can apricots in heavy syrup
- 1tablespoon soy sauce
- 1/4teaspoon ground ginger
- 4-- boneless, skinless chicken breast halves (about 5 6 ounce each)
- 1/4cup flour
- 3tablespoons canola oil
- 1clove garlic, minced
- 3/4teaspoon finely chopped fresh rosemary
- 1/4cup bourbon
- -- Fresh rosemary for garnish
Drain apricots and discard liquid. In a food processor; place apricots, soy sauce, and ginger and process until smooth. Set aside. Cut each chicken breast in half and pound to about a half inch thick. Dredge each breast in flour. (Discard remaining flour.) Heat oil and garlic in a 12" skillet over high heat. When garlic begins to sizzle, stir in chopped rosemary. Add chicken breasts, reduce heat to medium-high and cook for about 1 minute on each side. Add bourbon and allow to heat through for 1 minute. Turn breasts over and pour apricot mixture over chicken. Cover, reduce heat to medium-low and simmer for 6 minutes. Turn breasts over, cover and simmer for another 6-8 minutes or until chicken is not longer pink. Transfer chicken breasts to a serving plate and cover with foil to keep warm. Turn heat on high and reduce the apricot sauce, stirring constantly with a wire whisk, for about 1 minute. Spoon sauce evenly over chicken and garnish with fresh sprigs of rosemary.
Makes 4 servings.