- 4 5 ounce boneless, skinless chicken breasts- either cut into 1' squares or kept whole
- 1/3 cup flour
- 2 tsp canola oil
- 1/2 cup apricot preserves
- 1/2 cup fat-free, low-sodium chicken broth
- 1 tbsp reduced sodium soy or tamari sauce- I use Shoyu
Sprinkle flour on a plate. Roll chicken pieces around in the flour until all sides are covered. Heat oil on medium heat in a large skillet. Brown chicken for 3-4 minutes per side. Reduce heat to low. Combine apricot preserves, chicken broth and soy sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes, until chicken is cooked through. Remove chicken, cover loosely with foil and keep warm. Turn up heat and cook sauce until thickened, about 1-2 minutes. Serve chicken with pan sauce.
Serves 4
Per Serving Calories 292, Calories from Fat 18, Total Fat 1.9g (sat 0.5g), Cholesterol 82mg, Sodium 249mg, Carbohydrate 34.2g, Fiber 0.8g, Protein 34.4g
***I made this tonight and absolutely loved it. I stole their picture since I couldn't come up with a way to explain to my boyfriend as to why I was taking pictures of our dinner. But, mine looked different. I cut mine into 1'squares. I think it probably made it better since the sauce engulfed each piece. Also, it reminded me of 'Chinese from the Mall' minus the guilt and shame.
Serves 4
Per Serving Calories 292, Calories from Fat 18, Total Fat 1.9g (sat 0.5g), Cholesterol 82mg, Sodium 249mg, Carbohydrate 34.2g, Fiber 0.8g, Protein 34.4g
***I made this tonight and absolutely loved it. I stole their picture since I couldn't come up with a way to explain to my boyfriend as to why I was taking pictures of our dinner. But, mine looked different. I cut mine into 1'squares. I think it probably made it better since the sauce engulfed each piece. Also, it reminded me of 'Chinese from the Mall' minus the guilt and shame.


