Monday, November 8, 2010

Apricot Chicken

Another easy peasy recipe to make, and it has such a unique & delicious flavor to it.

3/4c chicken broth
2T. apple cider vinegar
2T agave nectar
6 chicken breasts (obviously I only did 3)
Dry chicken rub, or chicken seasoning
Sugar-Free Apricot jam or preserves
chopped dried apricots
2T brown rice flour
1T dijon mustard

Rub the dry rub or seasoning into the chicken and place it in a preheated pan. Lightly brown on both sides.

Mix together the chicken broth, vinegar and agave and pour it over the chicken, and bring to a simmer.

Top each chicken breast  with jam and dried apricots.

Reduce heat to low. Cover, and simmer about 45 minutes or until chicken is no longer pink inside (at least 160 degrees).

When chicken is done, remove from the pan. To the liquids in the pan add flour and mustard.

Whisk over medium heat until the sauce thickens (about 5 min).

Pour sauce over the chicken to serve.

For a serving variation, you can place the chicken on top of brown rice or pasta and then top with the sauce.

Or you can do as we did and have a potato side dish (we also put a bit of the sauce on the potatoes - yum!)

We had a breast left over since Austin happened to be gone. I cut up the chicken and added it, as well as some of the apricots, to a salad the next day for lunch. It was great!

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