Apricot Salsa Chicken

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 boneless skinless chicken breast halves (about 1-1/2 pounds)
3 tablespoons vegetable oil
1 jar (16 ounces) salsa
1 jar (12 ounces) apricot preserves
1/2 cup apricot nectar
Hot cooked rice

In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.