Another recipe from Leanne Ely's Menu Mailer (savingdinner.com). This was very easy, and my husband loved it. I found it a little plain but he has simpler taste than I do.
Provided by Gingernut
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, thoroughly brown and cook chicken on all sides in vegetable oil. Add garlic; saute lightly (don't let brown).
- In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 5 minutes over low heat till sauce is slightly thickened.
- Leftovers: Drain off the sauce and chill. Chop up the leftover chicken and apricots. Add some mayo, flaked toasted almonds and sliced green onions, and you have a delicious chicken and apricot salad.
Nutrition Facts : Calories 230.2, Fat 5.6, SaturatedFat 1, Cholesterol 75.5, Sodium 235.9, Carbohydrate 18.8, Fiber 1, Sugar 13.6, Protein 26.1
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