1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat.
In a skillet, brown chicken in oil; drain.
Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear.
Serve over rice.