6 chicken breast halves, skinned and boned
1 1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon-style mustard
1 cup dried tart cherries
1 17-ounce can apricot halves, drained and cut into wedges
Servings: 6
1. Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm.
2. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken.
Serving size: 1 chicken breast half
Servings: 6
1 1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon-style mustard
1 cup dried tart cherries
1 17-ounce can apricot halves, drained and cut into wedges
Servings: 6
1. Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm.
2. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken.
Serving size: 1 chicken breast half
Servings: 6
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