Post by JJ Judkins on Dec 23, 2010 11:47:20 GMT -6
Apricot Ginger Chicken
1/4 cup flour
Salt and pepper, to taste
2 boneless, skinless chicken breast halves, about 6-8 ounces
1 tablespoon olive oil
1/4 cup apricot jam
1/2 cup canned apricots in light syrup or juice
1 tablespoon reduced sodium soy sauce
1 tablespoon water
1/8 teaspoon ground ginger powder
Pinch of pepper
In plastic bag, place flour, salt and pepper and shake to mix. Add chicken breasts and shake again to coat. Heat oil over medium-low heat. Add chicken and cook, turning once, until cooked through, about 10-15 minutes. While chicken is cooking, mix remaining ingredients in small saucepan. Heat gently over low. Pour apricot mixture over top of cooked chicken and serve.
Makes 2 servings
Serving size: 1 breast and 1/2 of sauce
1/4 cup flour
Salt and pepper, to taste
2 boneless, skinless chicken breast halves, about 6-8 ounces
1 tablespoon olive oil
1/4 cup apricot jam
1/2 cup canned apricots in light syrup or juice
1 tablespoon reduced sodium soy sauce
1 tablespoon water
1/8 teaspoon ground ginger powder
Pinch of pepper
In plastic bag, place flour, salt and pepper and shake to mix. Add chicken breasts and shake again to coat. Heat oil over medium-low heat. Add chicken and cook, turning once, until cooked through, about 10-15 minutes. While chicken is cooking, mix remaining ingredients in small saucepan. Heat gently over low. Pour apricot mixture over top of cooked chicken and serve.
Makes 2 servings
Serving size: 1 breast and 1/2 of sauce