1 tbsp Vegetable oil
4 4-ounce chicken breasts without skin, boneless
1 cup Onion, chopped
2 Cloves garlic, minced
1/2 cup Chicken broth
1 tsp Curry powder
2 tbsp Dijon-style mustard
1/2 cup Apricot preserves
1/2 cup Nonfat plain yogurt
Salt and pepper, to taste
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Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside. Lower heat and in the same skillet sauté onion and garlic until soft. Add 1-2 tablespoons chicken lbroth if necessary to keep it moist. Add curry powder, mustard, apricot preserves, and re-maining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear. Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice. Typos by Brenda Adams (Posted mc-recipe 8/13/96) Posted to MC-Recipe Digest V1 #196
Date: Tue, 13 Aug 1996 21:09:57 -0400
From: ADAMSFMLE@aol.com
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