Name: Spiced Apricot Chicken (Eating Well)
Ingredients: 400 g Skinless boneless chicken breasts; (one 3-1/4-oz fillet per serving); Salt and pepper; 1 1/2 ts Cooking oil; 1 1/2 ts Cooking oil; or spray; 1/4 c Finely chopped onion; 2 Cloves minced garlic; 1/2 ts Ground cumin; 1/4 ts Ground cinnamon; 1 pn Cayenne pepper; 1/2 c Unsweetened pineapple juice; 1/2 c Low-salt chicken broth; defatted; 1/3 c Chopped dried apricots; 2 tb Fresh lemon juice; Salt and pepper; 2 tb Chopped fresh mint; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Eat-lf mail	4	Servings

INGREDIENTS

400	g	Skinless boneless chicken breasts; (one 3-1/4-oz fillet per serving)
		Salt and pepper
1 1/2	ts	Cooking oil
1 1/2	ts	Cooking oil; or spray
1/4	c	Finely chopped onion
2		Cloves minced garlic
1/2	ts	Ground cumin
1/4	ts	Ground cinnamon
1	pn	Cayenne pepper
1/2	c	Unsweetened pineapple juice
1/2	c	Low-salt chicken broth; defatted
1/3	c	Chopped dried apricots
2	tb	Fresh lemon juice
		Salt and pepper
2	tb	Chopped fresh mint; for garnish

INSTRUCTIONS

[1] SAUTE CHICKEN: Season boneless, skinless chicken breasts on both sides
with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. olive or
canola oil over medium-high heat. Add chicken and sear until well browned,
about 3 minutes per side. Transfer chicken to a plate (not paper) and tent
with foil.
[2] FLAVOR: Reduce heat to medium and add second measure of oil to skillet.
Add the aromatics in order listed. Cook, stirring, for 1 minute.
[3] MAKE SAUCE: Add the pineapple juice, broth, apricots and lemon juice.
Bring to a simmer. Cook until slightly thickened, about 5 minutes.
[4] ASSEMBLE & SERVE: Return chicken and juices to skillet; reduce heat to
low. Simmer until chicken is cooked through, about 4 minutes. Transfer
chicken to a warmed platter. Season sauce with salt and pepper and spoon
over the chicken. Garnish.
>FYI: When sauteing skinless boneless chicken breast halves, the first goal
is to get a nicely caramelized, slightly crusted exterior, while keeping
the inside moist and tender. The second goal is to get a fast, delicious
pan sauce that capitalizes on the rich flavor left in the skillet after the
Chicken is cooked. Therefore Eating Well's Kitchen staff recommend using a
cast iron skillet. March 1998 has ten sauces to try.
>from Pat Hanneman (Kitpath) MC-PER SERVING: 205 CAL, 5.2g fat (22.5% cff).
If served with 1/2 cup of hot cook whtie rice, add 130 cals.
Recipe by: EatingWell (magazine) 1998 March
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23,
1998

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