QUICK APRICOT ALMOND CHICKEN

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Quick Apricot Almond Chicken image

Our home economists streamlined Sherry Keller's favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. "For variety, try it with other preserves," Sherry notes from Lock Haven, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup lemon juice
1/4 cup Dijon mustard
2 teaspoons minced garlic
1/2 teaspoon white pepper
1/2 cup plus 2 tablespoons olive oil, divided
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 cup apricot preserves
2 tablespoons butter
1 cup sliced almonds
Hot cooked rice

Steps:

  • In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

Nutrition Facts :

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