Chicken Apricot

I was looking for this recipe for years, literally!! And I found it! So I will be making it very very soon. I had this a long time ago and it was good (if this is the right recipe). I do not remember the baking part so it may not be the exact same one. I will let you know how it comes out.

Question: Can you buy real small bottles of apricot brandy? If so how small and how much in the USA? Ray

Chicken Apricot

Makes 6 servings

6 boneless skinless chicken breast halves 1-1/2 cups water Salt and pepper to taste 2 (15 1/4-ounce) cans apricot halves, drained 1 cup apricot nectar 5 tablespoons brandy, optional

Set rack in cooker. Place chicken and water atop rack in pressure cooker. Sprinkle chicken with salt and pepper to season. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 8 minutes. Release pressure. Drain chicken, reserving stock. Remove skin and bones from breasts and discard. Place breasts in a single layer in a greased casserole dish. Set drained apricot halves on top. Combine reserved broth and nectar and pour over chicken. Cover and bake at 350-degrees F. for 15-20 minutes, or until heated through. Stir in brandy, as desired, just before serving.

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 * PressureCookerRecipes Y-Group