Title: Chicken with Dijon and Apricot Sauce
Categories: Chicken
Yield: 4 Servings

1 tb Vegetable oil
4 4-ounce chicken breasts
-without skin; boneless
1 c Onion; chopped
2 Cloves garlic; minced
1/2 c Chicken broth
1 ts Curry powder
2 tb Dijon-style mustard
1/2 c Apricot preserves
1/2 c Nonfat plain yogurt
Salt and pepper; to taste

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