Chef

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Servings:
6 skinless, split chicken breast
1 tablespoon vegetable oil
1 clove garlic, minced
1 jar Chicken Tonight Cooking Sauce for Chicken — Sweet and Sour
1/3 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup chopped dried apricots
1/4 teaspoon crushed red pepper
Hot cooked rice

1. In a large skillet, thoroughly brown chicken on all sides in vegetable oil. Add garlic; sauté lightly. Drain fat.

2. In a medium bowl, combine sauce with apricot preserves, Dijon mustard, dried apricots and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 45 minutes over low heat, or until chicken is thoroughly cooked. Serve over hot, cooked rice.
 
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