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On Sale:   | 
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30
PREP TIME
30
TOTAL TIME
5
INGREDIENTS
3.3 of 5 (3 ratings)

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Ingredients

  • 1 tablespoon Pure Wesson® Canola Oil
  • 2 boneless skinless chicken breasts (2 breasts = 1/2 lb)
  • 1/2 teaspoon dried Italian seasoning
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup apricot preserves
  • 1-1/2 teaspoons cornstarch

Nutrition Information*

Serving Size 2 servings (1 breast with about 1/4 cup sauce each)
Calories 305

View complete nutrition information

Directions

  1. Heat oil in medium skillet over medium-high heat. Sprinkle chicken with Italian seasoning. Add to skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
  2. Stir together all remaining ingredients in small bowl until well blended. Gradually add to chicken in skillet. Cook 2 to 3 minutes or until sauce is thickened, stirring constantly.

Cook's Tips

If dried Italian seasoning is not available, use 1/4 teaspoon dried oregano + 1/8 teaspoon dried basil + 1/8 teaspoon dried thyme. Serve chicken and sauce with hot cooked rice. Jasamine rice would be particularly good.

Nutrition Information close
Amount per Serving
Calories 305  
  % Daily Value*
Total fat 9 g 15%
Saturated fat 1 g 7%
Cholesterol 72 mg 24%
Sodium 262 mg 11%
Carbohydrate 28 g 9%
Dietary fiber 0 g 1%
Sugars 18 g  
Protein 28 g  
Vitamin A   2%
Vitamin C   6%
Calcium   4%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
3 reviews you can use for Apricot Chicken for Two
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User Rating: 5 stars

This recipe has become a family favorite! Very tasty and simple to make. I double the apricot sauce for dipping and as a topping for mashed potatoes. The key is using a quality chicken breast.

Posted by: Phoenixlady | on 04/10/2014
User Rating: 1 stars

We did not like this at all. Chicken was rubbery. Surprised at all the great reviews. I would not make this again.

Posted by: Caregiver | on 01/19/2014
User Rating: 4 stars

Taste great easy to cook and goes great with a peach schnapps ice tea.

Posted by: 61 Cook | on 08/21/2012
 

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