Quick Apricot Almond Chicken |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our home economists streamlined Sherry Kellerâs favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. âFor variety, try it with other preserves,â Sherry notes from Lock Haven, Pennsylvania. Ingredients:
1/2 cup lemon juice |
1/4 cup dijon mustard |
2 teaspoons minced garlic |
1/2 teaspoon white pepper |
1/2 cup plus 2 tablespoons olive oil, divided |
6 boneless skinless chicken breast halves (4 ounces each) |
3 tablespoons cornstarch |
1 can (14-1/2 ounces) chicken broth |
1 cup apricot preserves |
2 tablespoons butter |
1 cup sliced almonds |
hot cooked rice |
Directions:
1. In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a meat thermometer reads 170°.
3. Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice. Yield: 6 servings.
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