Oh, I almost forgot...it seems my very favorite kitchen gadget has been showing up all over the place! MISTO....seems that Martha Stewart is selling one at Macy's now and believe it or not, I saw them at my grocery store last week! If you don't own a misto, it's not too late to put it on your list to Santa.
Apricot Chicken adapted from Rachel Ray
Servings - 6 Serving size - 1/6th of recipe Points Plus per svg - 6 points+
Calories - 259.8, Total Fat - 2.1g, Carb. - 23g, Protein - 35.9g, Fiber - 1.3g
2 pounds boneless, skinless chicken breasts, cut into 1 - 2" pieces
cooking spray or misto
salt and pepper, to taste
1 cup onion, diced
2 TBS. cider vinegar
12 dried pitted apricots, chopped
2 cups fat free, low sodium chicken broth
1/2 cup apricot all fruit spread
1. Heat a large nonstick skillet with cooking spray. Add chicken pieces and brown on both sides. Approx 5 minutes each side. Don't over crowd pan, do this in batches if needed. Remove chicken to bowl in warm ( 200- 250 degree F) oven when browned.
|Lovely browning going on. Just let them be and they will do their thing!|
2. To make sauce, while browned chicken is in oven, using same pan, spray with a bit of cooking spray and add onions. Saute for about 5 minutes. Add vinegar and allow to bubble and then evaporate. Add dried apricots and chicken broth. Allow to come to boil. Once boiling, add fruit spread and mix to combine. Cover pan and reduce heat and simmer for 10 -15 minutes.
3. Add reserved chicken from oven and the juices that have accumulated. Mix to combine. Allow to heat for another 5 minutes. Serve warm over rice, if desired.