Skillet Coconut Chicken

6 medium skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. butter
1 14-oz. can unsweetened coconut milk
1/3 cup cold water
1 Tbsp. cornstarch
1/2 cup coarsely chopped almonds
1/2 cup snipped dried apricots
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper
3 cups hot cooked rice
1/3 cup golden raisins
1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.

2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, raisins, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Place chicken back into the pan for a few minutes to heat through and miw with the sauce. Serve chicken with hot cooked rice and coconut sauce.