1/3 cup reduced-sodium chicken broth
1/4 cup reduced-sugar apricot preserves
1/2 teaspoon reduced-sodium soy sauce
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 tablespoon thinly sliced green onion | | In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil on both sides. Add broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 8-12
minutes or until chicken juices run clear, basting occasionally with pan juices. Remove from the heat. Spoon pan juices over chicken; sprinkle with onion.Yield: 2 servings.
|
|
