Monday, October 17, 2011

Apricot-Lemon Chicken... 5 Ingredient Meal!

It's been a while since I've posted a recipe, and since I was deciding on recipes from my Pinterest board to try out, I decided it was time to cook!  Since it's Monday night, I wanted something super easy... so the 5-Ingredient section from Cooking Light was calling my name.  The curry powder on the chicken is a great undertone, and the lemon juice cuts the sweetness of the apricot.  It was a super-easy pan sauce, and I'm very pleased with how it turned out!  I served it with an olive oil & zesty herb pasta, something with a little kick and flavor to balance out the sweet and tangy chicken.

Apricot-Lemon Chicken (from Cooking Light)


1 teaspoon curry powder

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/3 cup apricot spread (such as Polaner All Fruit)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons grated lemon rind

  • Preparation
  • 1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
  • 2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
  • 3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

1 comment:

  1. Looks yummy, and dairy free! I'll have to give it a go!


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