GLAZED APRICOT GINGER CHICKEN
Yield: 4 servings
4 Boned,skinless chicken 2 tb Margarine or butter
-breast halves (about 1 Salt and black pepper
-pound total) 1/3 c Apricot or peach preserves
1/4 c Broken walnuts, pecans or 1 tb Vinegar
-almonds 1/4 ts Ground ginger
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in
margarine over medium heat for 8 to 10 minutes or until chicken is tender,
turning occasionally. Transfer chicken to a serving platter, reserving
juices in skillet. Season chicken breasts, lightly, with salt and black
pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook
and stir over medium heat for 1 to 2 minutes or until mixture is heated
through. Spoon glaze over chicken breasts.
Makes 4 servings.
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