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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/2 cup all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/8-1/4 teaspoon paprika |
6 boneless skinless chicken breasts, large |
3 tablespoons canola oil |
1 (16 ounce) jar salsa, mild, chunky |
1 (12 ounce) jar apricot preserves |
1/2 cup apricot nectar |
4 -5 cups brown rice, cooked, hot |
Directions:
1. In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
2. Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
3. In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
4. Stir in salsa, preserves & nectar, then bring to boil.
5. Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
6. Serve over rice.
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