| 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
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”