Apricot Salsa Chicken - cooking recipe

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 - 1/4 teaspoon paprika
6 boneless skinless chicken breasts, large
3 tablespoons canola oil
1 (16 ounce) jar salsa, mild, chunky
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
4 -5 cups brown rice, cooked, hot

Preparation

In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
Stir in salsa, preserves & nectar, then bring to boil.
Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
Serve over rice.