Apricot Glazed Chicken for Two Recipe
Apricot Glazed Chicken for Two Recipe photo by Taste of Home

Apricot Glazed Chicken for Two Recipe

Publisher Photo
Sweet, savory and special, this Asian-inspired entree from Mary Relyea of Canastota, New York is sure to be a favorite. There's plenty of sauce, so consider serving it with rice.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sugar apricot preserves
  • 1/2 teaspoon reduced-sodium soy sauce
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 tablespoon thinly sliced green onion

Nutritional Facts

1 chicken breast with about 1 tablespoon sauce equals 248 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 362 mg sodium, 13 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Directions

  1. In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper.
  2. In a large nonstick skillet, brown chicken in oil on both sides. Add broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 170&de;, basting occasionally with pan juices. Remove from the heat.
  3. Spoon pan juices over chicken; sprinkle with onion. Yield: 2 servings.
Originally published as Apricot Glazed Chicken in Cooking for 2 Fall 2008, p26

Nutritional Facts

1 chicken breast with about 1 tablespoon sauce equals 248 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 362 mg sodium, 13 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Apricot Glazed Chicken for Two

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jun. 8, 2009

Easy to prepare, but kind of bland. The sauce was also a little watery. Not one I'd repeat.

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