Apricot-Almond Chicken

This concoction of apricot-almond sauce ratchets up the wow factor of tonight's chicken dinner more than a few notches.

Ingredients
1 can (16 oz.) apricot halves, chopped
1 lb. boneless chicken breasts
1/2 cup orange juice
3 tbsp. teriyaki sauce
3 tbsp. + 1 tsp. vegetable oil
3/4 cup flour
1/2 tsp. pepper
1/2 tsp. salt
1 small onion, diced
1 clove garlic, minced
1/4 cup sliced almonds

Directions
Strain apricot liquid into a bowl. Stir in orange juice, teriyaki sauce and 1 tsp. oil.
Place flour, salt and pepper in a plastic bag. Shake well to mix. Add chicken and shake to coat.
Heat 3 tbsp. oil in large skillet. Remove chicken from bag (do not discard the flour mixture) and cook on both sides until done. Season with additional salt and pepper if desired.
Remove chicken from skillet.
Add onion and garlic to skillet and cook until translucent. Add more oil to skillet if needed.
Stir in orange juice mixture and apricots. Boil. Reduce heat and simmer 5 minutes.

Stir in 2 tbsp. of the flour mixture. Cook until sauce thickens. Add chicken to sauce and heat through.
Remove chicken to serving plate. Stir almonds into sauce. Spoon sauce over chicken.