Spiced Apricot Chicken (eating Well)

Burned and wasted we must be; and is it not fitter it should be in lighting men to heaven, and in working for God, than in living to the flesh? How little difference is there between the pleasure of a long and of a short life, when they are both at an end! What comfort will it be to you at death, that you lengthened your life by shortening your work? He that worketh much, liveth much. Our life is to be esteemed according to the ends and works of it, and not according to the mere duration... Will it not comfort us more at death, to review a short time faithfully spent, than a long life spent unfaithfully?

Richard Baxter

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

INGREDIENTS

400	g	Skinless boneless chicken
		breasts one 3-1/4-oz
		fillet per serving
		Salt and pepper
1 1/2	t	Cooking oil
1 1/2	t	Cooking oil, or spray
1/4	c	Finely chopped onion
2		Cloves minced garlic
1/2	t	Ground cumin
1/4	t	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	T	Fresh lemon juice
		Salt and pepper
2	T	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
<[email protected]> on Feb  23, 1998

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 225 Calories From Fat: 50 Total Fat: 5.5g Cholesterol: 73.1mg Sodium: 372.8mg Potassium: 511.6mg Carbohydrates: 13.5g Fiber: 1.3g Sugar: 9.8g Protein: 29.5g