• 1 cup chicken broth
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 pound boned and skinned chicken breasts (cutlets) cut into ½-inch strips
  • 3 cups thinly sliced celery
  • 1 teaspoon crushed garlic
  • 1 can (16 ounces) apricot halves, drained
  • ½ cup (2 ounces) fresh snow peas

In a cup combine chicken broth, cornstarch, salt and black pepper; set aside. In a large nonstick skillet heat oil until hot; add chicken; cook and stir until barely cooked through, about 3 minutes. Using a slotted spoon remove chicken from skillet; set aside. To skillet add celery and garlic; cook and stir until crisp-tender, about 3 minutes. Add reserved cornstarch mixture, stirring constantly until thickened, about 1 minute. Add apricots, snow peas and reserved chicken; cook and stir until hot, about 1 minute. Serve over orzo (rice shaped pasta) or thin egg noodles, if desired. Yield: 4 portions