"Hunger is the best sauce in the world."--Cervantes

Chicken with Dijon and Apricot Sauce Recipe

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This recipe for Chicken with Dijon and Apricot Sauce, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Darin
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
4 4-ounce boneless, skinless chicken breast
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon curry powder
2 tablespoon Dijon-style mustard
1/2 cup apricot preserves
1/2 cup nonfat plain yogurt
salt and pepper to taste

Directions:
Directions:
Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside.
Lower heat and in the same skillet saute onion and garlic until soft. Add 1-2 tablespoons chicken broth if necessary to keep it moist.
Add curry powder, mustard, apricot preserves, and remaining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear.
Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I use brown rice and if I'm watching calories I use sugarfree preserves.

 

 

 

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