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Title: Spiced Apricot Chicken (Eating Well) Categories: Poultry, Eat-lf mail Yield: 4 Servings 400 g Skinless boneless chicken -breasts; (one 3-1/4-oz -fillet per serving) Salt and pepper 1 1/2 ts Cooking oil 1 1/2 ts Cooking oil; or spray 1/4 c Finely chopped onion 2 Cloves minced garlic 1/2 ts Ground cumin 1/4 ts Ground cinnamon 1 pn Cayenne pepper 1/2 c Unsweetened pineapple juice 1/2 c Low-salt chicken broth; -defatted 1/3 c Chopped dried apricots 2 tb Fresh lemon juice Salt and pepper 2 tb Chopped fresh mint; for -garnish [1] SAUTE CHICKEN: Season boneless, skinless chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. olive or canola oil over medium-high heat. Add chicken and sear until well browned, about 3 minutes per side. Transfer chicken to a plate (not paper) and tent with foil. [2] FLAVOR: Reduce heat to medium and add second measure of oil to skillet. Add the aromatics in order listed. Cook, stirring, for 1 minute. [3] MAKE SAUCE: Add the pineapple juice, broth, apricots and lemon juice. Bring to a simmer. Cook until slightly thickened, about 5 minutes. [4] ASSEMBLE & SERVE: Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish. >FYI: When sauteing skinless boneless chicken breast halves, the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the Chicken is cooked. Therefore Eating Well's Kitchen staff recommend using a cast iron skillet. March 1998 has ten sauces to try. >from Pat Hanneman (Kitpath) MC-PER SERVING: 205 CAL, 5.2g fat (22.5% cff). If served with 1/2 cup of hot cook whtie rice, add 130 cals. Recipe by: EatingWell (magazine) 1998 March Posted to EAT-LF Digest by KitPATh 1998 |