Glazed apricot ginger chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boned,skinless chicken breast halves (about 1 pound total) | |
| ¼ | cup | Broken walnuts, pecans or almonds |
| 2 | tablespoons | Margarine or butter |
| Salt and black pepper | ||
| ⅓ | cup | Apricot or peach preserves |
| 1 | tablespoon | Vinegar |
| ¼ | teaspoon | Ground ginger |
Directions
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in margarine over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserving juices in skillet. Season chicken breasts, lightly, with salt and black pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in skillet.
Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts.
Makes 4 servings.