"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Apricot Chicken with Almonds Recipe

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This recipe for Apricot Chicken with Almonds, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 (6oz.) skinless boneless chicken breast halves
5/8 tsp. salt
1/2 tsp. pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tbsp. soy sauce
1 tbsp. whole grain mustard
1 tbsp. butter

Directions:
Directions:
Put oven rack in lower third of oven and preheat oven to 400F. Lightly oil a 13-by 9-inch flameproof baking dish (not glass).

Pat chicken dry and sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes. Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 tsp. salt and 1/4 tsp pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes.

Serve sprinkled with almonds.

From Quick Kitchen, Gourmet Jan. 2005

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Active time: 10 min. Start to finish: 30 min
Personal Notes:
Personal Notes:
The air-chilled or Smart chicken (if you can find it) is nice in this recipe - very moist. This is what Rob calls "Super chicken".

 

 

 

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