Apricot-Lemon Chicken Recipe

Apricot-Lemon Chicken Recipe photo by Taste of Home

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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. —Kendra Doss, Kansas City, Missouri

This recipe is:

Quick

Diabetic Friendly

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Apricot-Lemon Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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

Flatten chicken to 1/2-in. thickness. Combine the curry powder, salt and pepper; sprinkle over chicken.
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.
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.

Nutritional Facts 1 chicken breast half with 1 tablespoon sauce equals 261 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 377 mg sodium, 15 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

Originally published as Apricot-Lemon Chicken in Taste of Home April/May 2012, p55