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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Canned apricots add color and nutrition to this delicious sauce served over chicken breasts. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
1 can (15 ounces) apricot halves |
3 teaspoons cornstarch |
1/4 cup apricot preserves |
2 tablespoons white wine vinegar |
4 green onions, chopped |
hot cooked rice, optional |
Directions:
1. 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.
2. 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.
3. 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.
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