Apricot Chicken with Roasted Potato Thins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make this one-dish dinner for an easy weeknight meal tonight that's ready in minutes. The chicken pairs nicely with the roasted potatoes. Serve with a side of green beans, if you prefer. Ingredients:
4 skinned and boned chicken breast halves |
1/4 teaspoon salt |
1 (16-ounce) can apricot halves, undrained |
1/2 cup orange juice |
2 tablespoons lite soy sauce |
1 garlic clove, minced |
1 teaspoon dark sesame oil |
3/4 cup all-purpose flour |
1/4 to 1/2 teaspoon ground red pepper |
2 teaspoons vegetable oil |
6 green onions, thinly sliced |
1/4 cup chopped fresh cilantro |
roasted potato thins |
Directions:
1. Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.
2. Drain apricots, reserving liquid. Coarsely chop apricots.
3. Stir together reserved liquid, apricots, juice, and next 3 ingredients.
4. Combine flour and pepper; dredge chicken in flour mixture.
5. Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.
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