2 tablespoons canola oil
4 boneless skinless chicken breasts (4 breasts = 1 lb)
1 teaspoon dried Italian seasoning
1-1/3 cups reduced-sodium chicken broth
1/2 cup apricot preserves
1 tablespoon cornstarch
|% Daily Value|
|Total Fat||9 g||15%|
|Saturated Fat||1 g||7%|
|Vitamin C||4 mg||6%|
|Vitamin A||103 iu||2%|
Heat oil in large 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.
Stir together all remaining ingredients in small bowl until well blended. Gradually add to chicken in skillet. Cook 3 to 4 minutes or until sauce is thickened, stirring constantly.
If dried Italian seasoning is not available, use 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme.
Serve chicken and sauce with hot cooked rice. Jasmine rice would be particularly good.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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