Spicy Apricot Chicken (With Bonus Leftovers Idea) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another recipe from Leanne Ely's Menu Mailer ( ). This was very easy, and my husband loved it. I found it a little plain but he has simpler taste than I do. Ingredients:
6 boneless skinless chicken breast halves |
1 tablespoon vegetable oil |
2 garlic cloves, pressed |
1/3 cup apricot preserves |
1 tablespoon dijon mustard |
1/2 cup chopped dried apricot |
1/2 cup chicken broth or 1/2 cup vegetable broth |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large skillet, thoroughly brown and cook chicken on all sides in vegetable oil. Add garlic; saute lightly (don't let brown).
2. In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 5 minutes over low heat till sauce is slightly thickened.
3. Leftovers: Drain off the sauce and chill. Chop up the leftover chicken and apricots. Add some mayo, flaked toasted almonds and sliced green onions, and you have a delicious chicken and apricot salad.
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