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Chicken Breasts, Apricot Honey (M, KLP)
Source: Empire web site
Serves: 8

8 chicken breast quarters, skin left on, trimmed of visible fat
1 medium onion, sliced
2 mild green chili, chopped
4 cloves garlic, chopped
1 cup apricot nectar
1 cup dried apricots, plumped in the nectar
4 tablespoons honey
4 tablespoons fresh lemon juice
4 tablespoons slivered almonds, lightly toasted

In a small bowl, mix the dried apricots with the nectar. Set aside.

Brown chicken breasts on both sides in a little vegetable oil or use non-stick spray, about 5 minutes on each side over medium heat. Remove breasts from skillet.

Add a little oil if needed, stir in onion, garlic, and chili. Cook until onion is translucent.

Stir in apricots and the nectar, honey, and lemon juice. Return the chicken breasts to the skillet, cover tightly and cook about 30 minutes over low heat, or until breasts are tender and juices run clear.

Add the slivered almonds. Remove chicken breasts to a platter, spoon the sauce over the chicken and serve with couscous or rice pilaf.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A