Apricot Chicken

from Monique Rogers (but she uses less jam)

Mix:

1/2 c. flour

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. paprika

Dip 6 boneless chicken breast halves into mixture and brown in a skillet with some oil.  Cook until done on both sides.

Combine:

1 jar 16oz salsa (we like Pace).  Use less if you don't want it too spicy

12oz apricot jam

1/2 c. apricot nectar (cans found on juice isle)

Add this mixture to the chicken and let it simmer for 15 minutes uncovered.  Serve over rice.