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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
2 teaspoons canola oil |
1/3 cup apricot spreadable fruit |
2 tablespoons water |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
Directions:
1. Flatten chicken to 1/2-in. thickness. Combine the curry powder, salt and pepper; sprinkle over chicken.
2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove to a serving plate; keep warm.
3. Add the spreadable fruit, water and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon peel. Yield: 4 servings.
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