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Apricot Glazed Chicken

Source of Recipe


Christine






List of Ingredients



• Chicken breasts
  
• Pam (or other non-stick spray)
  
• cooking sherry
  
• 1/2 cup of apricot jam
  
• 2 TBSP balsamic vinegar
  
• 1 or 2 chopped up green onions
  
• few dashes of soy sauce
  
• black pepper to taste
  
• Jasmine rice (optional)
  






Instructions



1. Saute chicken breasts in a non-stick pan sprayed with a little Pam, or use a nice well-seasoned iron skillet. I cover them while they cook. Cook them just until they are done (don't over cook or they willtoughen), usually about 5 minutes, depending on the thickness of your chicken breast.
   
   
2. Take them out of the pan and deglaze the pan with a splash of cooking sherry (don't worry the alcohol cooks right out). Add 1/2 cup of apricot jam (I use the Amish brand from the Farmers Market), 2tablespoons or so of balsamic vinegar, 1 or 2 chopped up green onions, a few dashes of soy sauce and some black pepper to taste. Cook, stirring constantly until all is well blended and the onions are asdone as you like them. Serve the glaze over the cooked chicken.
   
   
3. VARIATION: I make this same recipe with two exceptions: I use peach preserves instead of apricot, and I don't use any sherry. We ususally have it
   with brown rice or couscous. My husband would eat it every day if I'd make it!
   Dana
   
   






Final Comments


I served this with a nice, fragrant Jasmine rice (inexpensive at the Asian Market downtown). It was very tasty.