Preparation:
1. Brown chicken in butter in a large heavy saucepan.
2. Add broth, soup, chopped apricots, celery, raisins and cinnamon; cover and cook over low heat 30 minutes.
3. Add apricot halves; uncover and cook 15 minutes more, or until done, stirring occasionally.
4. Serve over rice; garnish with parsley. |