Directions:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a meat thermometer reads 170°. Remove and keep warm.
- Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet.
- Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.39 Kcal (613 kJ) | ||
| Calories from fat | 59.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 11% | |
| Sodium | 240.37mg | 10% | |
| Potassium | 123.99mg | 3% | |
| Total Carbs | 16.4g | 5% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 184.15 Kcal (771 kJ) | ||
| Calories from fat | 74.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 10% | |
|---|---|---|---|
| Cholesterol | 40.24mg | 11% | |
| Sodium | 302.37mg | 10% | |
| Potassium | 155.98mg | 3% | |
| Total Carbs | 20.63g | 5% | |
| Sugars | 16.64g | 53% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 7.48g | 12% | |
| Vitamin C | 2.9mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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