| • | Take apricots and soak them in hot water for 10 minutes.
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| • | Drain the water and remove the seeds. Make a puree of half of them.
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| • | Heat one tablespoon of butter in a pan till it gets melted. Add green capsicum and sauté. Add salt and blanched almond slivers, setting aside some for garnish, and continue to sauté for two to three minutes.
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| • | Turn off the fire and empty the contents onto a serving plate, spread evenly.
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| • | Heat the remaining butter, add brown sugar and stir. Add boneless chicken pieces to the above and stir.
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| • | Then add port wine and mix. Add salt, half the freshly crushed peppercorns and mix.
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| • | Add apricot puree, whole seeded apricots and a little water and cook till the chicken is done.
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| • | Now add the remaining crushed peppercorns and stir.
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| • | Pour over the capsicum-almond layer in the serving plate.
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| • | Sprinkle some almond slivers and serve immediately. |
