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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Chicken 4 Servings

INGREDIENTS

1 T Vegetable oil
4 4-ounce chicken breasts
without skin boneless
1 c Onion, chopped
2 Cloves garlic, minced
1/2 c Chicken broth
1 t Curry powder
2 T 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

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 300
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 73.1mg
Sodium: 267.5mg
Potassium: 358.6mg
Carbohydrates: 30.9g
Fiber: 1.2g
Sugar: 19.2g
Protein: 28.5g


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