Curried Apricot Chicken

This is a recipe worth keeping.  It doesn't take much time to prepare, and the results are amazing.  It's not really low cal, (about 430) but every once in a while why not cheat....just a little

 

Amount	Measurement	Ingredient	Preparation
4	5 oz	Chicken Breast	Skinless / Boneless
2	Tablespoons	Olive Oil
½	Cup	Onions	Diced
¾	Cup	Mixed Dried Fruit
¾	Cup	Water
2	Teaspoons	Curry Powder
1	Teaspoon	Lemon Juice
½	Teaspoon	Salt
¼	Teaspoon	Pepper
½	Cup	Apricot Preserves	Low Sugar
1	Tablespoon	Parsley	Minced
2	Tablespoons	Almonds	Sliced & Toasted

   1.  Coat a large skillet with no-stick coating spray; heat over medium-high heat. Cook chicken in hot skillet until golden brown on both sides, about 4 minutes. Remove from skillet.

2.    Heat oil over medium heat in same skillet.

3.    Add onion & cook 5 minutes or until tender

4.    Stir in fruit, water curry powder, lemon juice salt & pepper.  Bring to a boil.  Reduce heat to low.  Return chicken to skillet

5.    Cover & simmer 20 minutes or until internal temperature of chicken reaches 165F

6.    Arrange chicken breasts over rice on serving platter

7.    Stir apricot preserves and parsley into sauce, heat through

8.    Spoon over chicken

9.    Sprinkle almonds on top