| • | Take apricots and soak them in red-hot water for 10 minutes.
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| • | Drain the water and take aside the seeds. Make a puree of one-half of them.
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| • | Heat one tablespoon of butter in a cooking pan until it acquires melted. Add green capsicum and sauté. Add table salt and blanched almond slivers, adjusting aside few for garnish, and carry on to saute for 2 to 3 minutes.
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| • | Turn off the burn and emptied the contents onto a serving up plate, spread aside evenly.
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| • | Heat the left over butter, add brownish sugar and stir. Add boneless chicken pieces to the above and stir.
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| • | Then add port wine and mix. Add salt, one-half the freshly mashed peppercorns and mix.
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| • | Add apricot puree, whole seeded apricots and a little water and cook until the chicken is done.
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| • | Now add the left over mashed peppercorns and stir.
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| • | Pour all over the capsicum-almond layer in the serving up plate.
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| • | Sprinkle few almond slivers and serve up immediately.
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