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Apricot Chicken Breasts

Canned apricots add color and nutrition to this delicious sauce served over chicken breasts.

4 ServingsPrep/Total Time: 25 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 can (15 ounces) apricot halves
3 teaspoons cornstarch
1/4 cup apricot preserves
2 tablespoons white wine vinegar
4 green onions, chopped
Hot cooked rice, optional

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook
chicken in butter over medium heat for 2-3 minutes on each side.
Cover and cook 5 minutes longer or until a meat thermometer reads
170°. Remove and keep warm.
Drain apricots, reserving juice. Cut apricots into 1/2-in. slices;
set aside. In a small bowl, combine cornstarch and reserved juice
until smooth. Stir in preserves and vinegar until combined; pour
into skillet.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or
until thickened. Add apricots and chicken; heat through. Sprinkle
with onions. Serve with rice if desired. Yield: 4 servings.

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Apricot Chicken Breasts (continued)

Nutrition Facts: 1 chicken breast half with 1/2 cup sauce (calculated without rice) equals 324 calories, 8 g fat (4 g saturated fat), 78 mg cholesterol, 275 mg sodium, 39 g carbohydrate, 2 g fiber, 24 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.