Glazed Chicken Breast And Rice - cooking recipe

Ingredients

1 tsp. salt
3/4 tsp. black pepper, divided
1/4 c. flour
6 chicken breasts, deboned
1/2 c. vegetable oil
1 (10 oz.) can beef consomme
1 (12 oz.) jar apricot preserves
1/3 c. Dijon mustard
4 Tbsp. firmly packed brown sugar
2 Tbsp. honey
1 1/2 c. rice, uncooked
1 (17 oz.) can sliced peaches, drained
1 (17 oz.) can apricot halves, drained

Preparation

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper and flour. Dredge chicken with flour mixture; brown on both sides in oil in a Dutch oven.
Add beef consomme; cover and cook 15 to 20 minutes.