| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | 4-ounce chicken breasts without skin; boneless | |
| 1 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Chicken broth |
| 1 | ts | Curry powder |
| 2 | tb | Dijon-style mustard |
| 1/2 | c | Apricot preserves |
| 1/2 | c | Nonfat plain yogurt |
| Salt and pepper; to taste |
INSTRUCTIONS
Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside. Lower heat and in the same skillet sauté onion and garlic until soft. Add 1-2 tablespoons chicken lbroth if necessary to keep it moist. Add curry powder, mustard, apricot preserves, and re-maining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear. Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice. Typos by Brenda Adams (Posted mc-recipe 8/13/96) Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: ADAMSFMLE@aol.com
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