4 chicken breast fillets (approximately
750g in total)
1/4 cup flour, seasoned with salt and
1 tbsp oil
1 medium onion, cut into wedges
1 tbsp French mustard
170ml canned apricot nectar
425g canned apricot halves, drained and
oven to moderate 180C. Toss chicken in seasoned flour. Heat oil in
heavy-based pan. Cook the chicken quickly over medium-high heat until well
browned; drain on paper towels. Add onion to pan. Cook for 1 minute or
until soft. Place chicken and onions in a 10-cup capacity casserole dish.
Mix together French mustard, apricot nectar and reserved apricot juice.
Pour over the chicken. Cover with a tight-fitting lid and bake for 30
minutes. Stir in apricot halves. Cook, uncovered, for 10 minutes or until
chicken is cooked. Serve Apricot Chicken Casserole with paste and a green