Hi...
I made this for myself this past week since my hubby was gone for the week. It was so yummy that I am making it again for dinner tomorrow so that he won't miss out on this one...it is sooooooooooo good and really quick and easy!
Enjoy!
hugs,
peg
Apricot Glazed Chicken
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
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 chicken juices run clear, basting occasionally with pan juices. Remove
from the heat. Spoon pan juices over chicken; sprinkle with onion.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Fall, 2008, submitted by Mary Relyea of Canastota, New York.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=41272
I made this for myself this past week since my hubby was gone for the week. It was so yummy that I am making it again for dinner tomorrow so that he won't miss out on this one...it is sooooooooooo good and really quick and easy!
Enjoy!
hugs,
peg
Apricot Glazed Chicken
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
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 chicken juices run clear, basting occasionally with pan juices. Remove
from the heat. Spoon pan juices over chicken; sprinkle with onion.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Fall, 2008, submitted by Mary Relyea of Canastota, New York.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=41272