| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Sauces |
6 |
Servings |
INGREDIENTS
| 6 |
|
Skinless, split chicken breasts |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Jar Chicken Tonight Cooking Sauce for Chicken Sweet and Sour |
| 1/3 |
c |
Apricot preserves |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Chopped dried apricots |
| 1/4 |
ts |
Crushed red pepper |
|
|
Hot, cooked rice |
INSTRUCTIONS
In a large skillet, thoroughly brown chicken on all sides in vegetable oil.
Add garlic; saut. lightly. Drain fat. In a medium bowl, combine sauce with
apricot preserves, Dijon mustard, dried apricots and crushed red pepper.
Evenly pour over chicken in skillet. Simmer, covered, 45 minutes over low
heat, or until chicken is thoroughly cooked. Serve over hot, cooked rice.
Posted to MM-Recipes Digest V3 #280
Date: Sun, 13 Oct 1996 08:30:39 +0000
From: ray.watson@ukonline.co.uk
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