Apricot Chicken


2 TBS. Canola Oil

4 - boneless, skinless chicken breasts

1 tsp. dried Italian Seasoning

1 1/3 cups reduced sodium chicken broth

1/2 cup apricot preserves

1 TBS. cornstarch


Heat oil in a large skillet over medium high heat. Sprinkle chicken with

Italian seasoning. Add to skillet and cook 12-15 minutes or until chicken is no longer pink, turning once.

Stir together all remaining ingredients in a small bowl until well blended. Gradually

add to chicken in skillet. Cook 3-4 minutes or until sauce is thickened.

This is good served over rice.

Serves 4

Presented By: Barbara Tenney

Date: April 2, 2014


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