Apricot Chicken - cooking recipe

Ingredients

1 (16 oz.) can apricots in light syrup (undrained)
6 boned, skinned chicken breast halves
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. white pepper
1 1/2 tsp. cornstarch
3 Tbsp. bourbon
1 tsp. lemon juice
3 Tbsp. coarsely chopped pecans

Preparation

Drain apricots, reserving 1 cup liquid.
Place 6 apricots, cut side down.
Cut slits in apricots to within 1/4 inch from one end, forming a fan.
Set aside.
Place each chicken breast between 2 sheets of wax paper and flatten.
Combine flour, salt and white pepper; dredge chicken.
Heat oil in skillet over medium heat. Cook for 6 minutes, or until brown, turning only once.
Remove from skillet to heated platter.
Add 1 cup apricot liquid, cornstarch, bourbon and lemon juice.
Bring to boil.
Serve with apricot fan sauce and pecans.