1 1/4 pounds boneless, skinless chicken breast portions, pounded thin 2 tablespoons unbleached white flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons vegetable oil 1 1/2 cups onion, cut into medium-thick slices 1 to 2 cloves garlic, crushed and minced 1 can (15 to 16 ounces) pitted, unpeeled apricot halves packed in juice or light syrup About 1/3 cup bottled teriyaki baste and glaze (such as Kikkoman or Lawry's) Cooked brown rice
1) In a pie plate, combine the flour, salt and pepper. Dredge each chicken breast with some of the seasoned flour, lightly coating both side.
2) Using a nonstick sauté pan large enough to hold the flattened breast in a single layer, add oil and heat over medium-high until oil is very hot and shimmering. Quickly add chicken breasts to sear, about 2 to 3 minutes, then turn and reduce heat to medium. Cook an additional 2 to 3 minutes. Remove breasts, pat lightly with paper towels to remove excess oil, then transfer to a plate and keep warm.
3) In the same skillet, add the onion and garlic to pan and cook, stirring frequently over medium to medium-high heat to caramelize.
4) Place chicken over the onion and garlic in the pan, spoon apricots and juice over the meat, drizzle in the teriyaki baste and glaze, stir and turn the chicken to coat evenly.
5) Cover, reduce heat to medium-low and simmer 5 to 7 minutes until tender and cooked through.