Chicken Japanese Style Recipe

• 1 c. orange marmalade
• 3/4 c. water
• 1 (8 ounce.) can apricots, liquid removed and pureed
• 3/4 c. burgundy wine
• 1/2 c. orange juice
• 2 tbsp. red currant jelly
• 2 tbsp. brown sugar
• 2 tbsp. cornstarch
• 1/4 c. cool water
• 6 (8 ounce.) chicken breast halves, skinned, boned and lightly pounded
• Flour
• Salt and pepper
• Oil
• 1/4 c. sherry
• 1/4 c. brandy
• Garnish with halved apricots and minced fresh parsley

Directions