|
Directions:
Cook the chicken breasts in a pressure cooker with 1 1/2 cups water (check owner's manual for required water amount), timing 8 minutes after the pressure has been reached. This facilitates skinning and boning the breasts, and also yields a generous amount of excellent stock.
After the breasts are cooked, skinned, and boned, place them in a single layer in a suitable casserole, then lay the apricot halves on top. Combine the apricot nectar and the broth from the pressure cooker, and pour over the chicken.
Cover and bake in a 350 degree oven for about 15-20 minutes, or long enough to heat the dish through. Just before serving, stir in the brandy. Serves 6.
|
