Apricot Glazed Chicken for Two Recipe

4.5 1 4
Apricot Glazed Chicken for Two Recipe
Apricot Glazed Chicken for Two Recipe photo by Taste of Home
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Apricot Glazed Chicken for Two Recipe

Read Reviews
4.5 1 4
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper.
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 thermometer reads 170&de;, basting occasionally with pan juices. Remove from the heat.
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 each: 248 calories, 8g fat (1g saturated fat), 78mg cholesterol, 362mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 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
  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 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

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touloumis User ID: 4197776 106461
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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