I do not know about you, but I can never get enough of good chicken recipes. Chicken is so delicious, versatile, inexpensive and healthy that I keep finding more ways to fix it.

This one is an adaptation from a recipe I spotted in an old Better Homes and Gardens. As always, you can make your own substitutions as Maralyn and I often do.

Apricot Chicken


Ingredients:
1 can of apricot halves, size depends on taste and size of chicken. (I use 15 oz for 4 medium breasts)
4 chicken breast halves (skinless, boneless)
1-2 tsp curry powder
2 tsp or more of olive oil
Green – Spring onion tops for garnish and crunch (when out of onions I toasted pine nuts).
Salt and pepper to taste

Directions:

  • Season chicken with salt, pepper and curry powder.

  • Heat oil in skillet over medium heat.

  • Add chicken and cook until no longer pink, about 8 minutes, turn once.

  • Add apricots the last 2 minutes or so.

  • Transfer to plates, add green onions or pine nuts on top.

  • Serve over orzo (or plain or wild rice) or, even, noodles. Serves 2-4.

Pairings: I have enjoyed this dish with lemonade, a light red wine such as Zin or Pinot Noir, or cold wheat beer on a hot evening.

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Brenda C. Hill
Books By Hills
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