Apricot Chutney Chicken

Directions

Cut apricots into strips.

Steep in boiling water. Add bouillon, sundried tomato splash and a few saffron strands.

Let stand.

Cut off 2 egg-sized pieces of jicama, peel, and cut into bite-sized pieces, (¼ x 1 inch.)

Place in bowl, cover with ice water until needed.

Cut partially frozen chicken into 3 inch pieces.

Slice through muscle on the diagonal to get thin, tender medallions.

In medium sized skillet or corrigated griddle, quickly brown chicken with a little spray oil and garlic salt to taste.

Sprinkle meat with juice from half an orange.

Move chicken to perimeter of pan.

Dissolve 2 teaspoons of cornstarch in the bouillon mixture.

Add sauce to middle of pan.

Stir until thickened, 20 minutes.

Drain jicame and add to the pan.

Heat through, about 2 minutes.

Stir in the cilantro and parsley.

Serve.

Nice with fresh asparagus and jasmine rice.