- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 6 (4 ounce) boneless skinless chicken breast halves
- 3 tablespoons vegetable oil
- 1 (16 ounce) jar salsa
- 1 (12 ounce) jar apricot preserves
- 1/2 cup apricot nectar
- Hot cooked rice
- In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.