Asian Apricot Chicken Cutlets

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This is a revision of my asian-apricot pork loin recipe. By the request of my wonderful friend hope (aka mama's kitchen), i am posting a chicken version. This one's for you mama!!

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Steps

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Butterfly out the chicken breasts to as even a thickness as is possible.

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Chop onion.

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Mix together the 1 / 4 tsp of salt , pepper , onion powder , garlic powder and the ginger.

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Season chicken breasts with the spice mixture.

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Heat a large skillet over medium-low heat , and add the 2 tbs of oil.

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Brown the onion , and the chicken breasts for approximately 5 minute per side.

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Mix together all the remaining ingredients in a bowl.

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When chicken breasts are browned on both sides , add the sauce mixture.

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Simmer on medium-low heat for approximately 15-20 minutes , until chicken is done to an internal temperature of 170 degrees , and sauce is reduced and thickened.

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Taste sauce and add more pepper or soy sauce to taste , if desired.

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Serve over steamed white rice.

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Ingredients

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boneless chicken breasts, salt, black pepper, onion powder, garlic powder, ground ginger, white onion, cooking oil, garlic cloves, apricot nectar, apricot preserves, oyster sauce, light soy sauce