Ingredients:

• 3/4 cup – plain flour
• 4 – Chicken breasts, skinned and boneless
• Salt and pepper – to taste
• 3 tbsp – oil
• For Apricot Ginger sauce:
• 1 – Chicken stock cube, crumbled
• 200 g – dried Apricot
• 2 cups – water
• 1 tbsp – Ginger juice
• 1 tbsp – Lemon juice

Method:

1. Combine flour, salt and pepper.
2. Toss the chicken in this flour, shake off excess flour.
3. Heat oil in a non-stick pan and cook the chicken on both sides, until tender.
4. Serve with apricot ginger sauce.
5. For apricot ginger sauce:
6. Combine apricots, water and stock cube in a pan, bring to boil.
7. Boil uncovered for 6 minutes or until apricots are soft.
8. Blend apricot mixture with ginger and lemon juice, until smooth.