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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 54 |
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Sweet, savory and special, this Asian-inspired entree from Mary Relyea of Canastota, New York is sure to be a favorite. There's plenty of sauce, so consider serving it with rice. Ingredients:
1/3 cup reduced-sodium chicken broth |
1/4 cup reduced-sugar apricot preserves |
1/2 teaspoon reduced-sodium soy sauce |
2 boneless skinless chicken breast halves (5 ounces each) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons canola oil |
1 tablespoon thinly sliced green onion |
Directions:
1. In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper.
2. In a large nonstick skillet, brown chicken in oil on both sides. Add broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 170&de;, basting occasionally with pan juices. Remove from the heat.
3. Spoon pan juices over chicken; sprinkle with onion. Yield: 2 servings.
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