Yield: 4 servings

1/2 c Filberts coarsely chopped
1 Pepper to taste
3 tb Butter
1 Cloves, ground pinch
1 c Scallions, thinly sliced, including some green
1 Fryer cut up 
6 oz Apricots, dried, moist
1 ts Rosemary, dried crumbled
1 tb Lemon juice
1 Salt to taste

Saut

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