Apricot Chicken

This is a nice, easy skillet chicken dish that's low fat and delicious. Depending on the thickness and evenness of the chicken, you might want to pound them to an even thickness between two sheets of plastic or wax-paper wrap. If you do this, the cooking time will be somewhat quicker. Check with a thermometer if you're not sure. The internal temperature should be 165 degrees F.

If you have a wheat sensitivity or gluten intolerance, use rice flour instead of regular flour, and tamari sauce instead of soy.

Cook Time: 22 minutes

Ingredients:

• 4 5 ounce boneless, skinless chicken breasts
• 1/3 cup flour
• 2 tsp canola oil
• 1/2 cup apricot preserves
• 1/2 cup fat-free, low-sodium chicken broth
• 1 tbsp reduced sodium soy or tamari sauce

Preparation:

Sprinkle flour on a plate. Dredge chicken breasts in flour. Heat oil on medium heat in a large skillet. Brown chicken for 3-4 minutes per side. Reduce heat to low.

Combine apricot preserves, chicken broth and soy sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes, until chicken is cooked through (juices should run clear).

Remove chicken, cover loosely with foil and keep warm. Turn up heat and cook sauce until slightly reduced and thickened, about 1-2 minutes. Serve chicken with pan sauce.

Serves 4

Per Serving Calories 292, Calories from Fat 18, Total Fat 1.9g (sat 0.5g), Cholesterol 82mg, Sodium 249mg, Carbohydrate 34.2g, Fiber 0.8g, Protein 34.4g

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