Wednesday, October 25, 2006

Apricot Chicken

Apricot-glazed chicken

6 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
1/4 c. apricot jam
2 green onions, diced
1/4 tsp. balsamic vinegar
2 tsp. brown sugar

Place chicken breasts in a large zip-lock gallon-sized bag and use a rolling pin to flatten to desired thickness. In skillet over medium heat melt 1 Tbsp. of butter and brown chicken on both sides (About 2-3 minutes on each side). Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes or until chicken is fully cooked.

I used chicken tenderloins so that it would cook faster. I served it with boiled red potatoes that were chopped into bite-size pieces with the skin left on. After potatoes were done boiling in salted water, I melted butter over the top and sprinkled them with fresh parsley. I also made steamed broccoli and served apple crisp for dessert. It tasted like some good old fashioned cooking that was much overdue in this house. My sister-in-law made her chicken with apple cider vinegar and saw raw sugar cane or something like that. She has gotten really good at substituting ingredients for all-natural and sugar-free. We used to eat some pretty scary things over at their house, but lately it hasn't been that bad at all.

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