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Apricot-Bourbon Chicken




Source of Recipe


Internet


List of Ingredients




2 pounds boneless, skinless chicken breasts
3 tablespoons butter, divided
1/2 cup chopped pecans
1/4 cup low sugar apricot preserves
1/4 cup bourbon
2 tablespoons plain tomato sauce
2 teaspoons spicy brown or Dijon mustard
1/2 teaspoon minced garlic
OR
1 clove garlic, crushed
1/4 cup minced onion
3 scallions, sliced thin


Recipe



First, pound your chicken breasts until they’re an even 1/2 inch all over, and cut into 6 portions. Start them browning in 2 tablespoons of the butter in a large heavy skillet over high heat.

While the breasts are browning, melt the last tablespoon of butter in a small, heavy skillet, and stir in the pecans. Stir them over medium high heat for a few minutes, until they’re turning golden. Turn off the heat, and reserve.

Now, stir together all the rest of the ingredients except the scallions. When the chicken is light golden on both sides, pour this mixture into the skillet. Turn the chicken over once or twice, to coat both sides with the sauce.

Cover with a tilted lid, and let simmer for about 5 minutes, or until done through.

Serve with the sauce spooned over each portion, and top each with the toasted pecans and sliced scallions.

6 servings, each with 7 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 6 grams. 35 grams of protein.