Recipe courtesy of Judy's Kitchen ( 
Adapted from
Rating:  9 out of 10
3 Tbsp. flour
1/2 tsp. ground coriander
2 large chicken breast halves
3/4 tsp. sea salt
1/4 tsp. black pepper
1 Tbsp. + 1 tsp. unsalted butter, divided use
1 Tbsp. extra-virgin olive oil
4-6 green onions (about 1/2 cup sliced)
1/2 tsp. garlic, finely chopped
1/2 cup low-sodium chicken broth
2 tsp. cornstarch
2 Tbsp. no-sugar-added apricot preserves
1 tsp. low-sodium soy sauce
1-1/2 tsp. grated fresh ginger
4-5 drops California hot sauce

In small resealable bag, combine flour and coriander.  Cut chicken in half to make 4 cutlets.  Pound cutlets between sheets of wax paper to an even thickness.  Season with salt and pepper.  Dip each cutlet in flour, one at a time, shaking off excess. 

Heat large heavy skillet on medium heat.  When pan is hot, add 1 Tbsp. butter and the oil.  Add chicken and saute till cooked through, about 4 minutes per side.  Transfer chicken to platter and tent with foil to keep warm, or place in 200F oven. 

Add half of the green onions and garlic to drippings in skillet and stir over medium-high heat 1 minute, scraping up any browned bits.  Whisk broth and cornstarch in small cup or bowl till smooth.  Add to skillet; bring to boil, stirring constantly.  Add preserves, soy sauce, ginger and hot sauce.  Boil till thickened to sauce consistency, about 1-2 minutes.  Pour over chicken.  Garnish with remaining green onions.  Yield:  4 servings