Recipe

Apricot Almond Chicken Recipe

	RedHerring / All my dishes 1 year ago It may seem strange to combine mustard and jam, but it gives this dish a tasty balance of sweetness and tang. It only takes about 10 minutes to prep, but needs to marinate for an hour. Plan ahead! Prep:70m Cook:20m Servings:6	RedHerring
	chicken apricot rice easy colorful mustard jam almonds garlic

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Ingredients

½ cup lemon juice

¼ cup Dijon mustard (or whatever mustard you have)

2 teaspoons minced garlic

½ teaspoon white pepper (black works, too)

½ cup plus 2 tablespoons olive oil, divided

6 boneless, skinless chicken breast halves (4 ounces each)

3 tablespoons cornstarch

1 can (14.5 ounces) chicken broth

1 cup apricot preserves or jam (try experimenting with other flavors)

2 tablespoons butter

1 cup sliced almonds

Hot cooked rice

Directions

In a small bowl, combine the lemon juice, mustard, garlic, pepper, and ½ cup oil. Pour ½ cup marinade into a large re-sealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until juices run clear.

Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

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