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.
Presented By: Barbara Tenney
Date: April 2, 2014