YIELD: 25 servings 2 cups extra virgin olive oil 1 cup diced red pepper 1 cup fine diced shallots 1 cup fine diced garlic 4 Tbsps. fresh oregano 1 cup diced sweet onion 1 cup capers 2 cups dried diced apricots 1 cup quartered prunes 2 cups Maple Syrup 1 cup red wine vinegar 25 6-oz. chicken breasts 4 cups flour 1 lb. butter 2 cups cooking sherry 1 cup fresh chopped parsley 1. In olive oil sautè' peppers, shallots, garlic, oregano and sweet onion. 2. When peppers become translucent, add ...

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