Chicken in Apricot Sauce
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This sweet dinner dish takes advantage of fresh summer apricots, but if you’d rather opt for canned ones, just make sure they’re packed in light, not heavy, syrup.
Ingredients
Olive oil
1 tsp(s)
Sherry cooking wine
2 tbsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
Apricot nectar
1 cup(s)
White wine vinegar
1 tbsp(s)
Unpacked brown sugar
2 tsp(s)
Dijon mustard
2 tbsp(s)
Cornstarch
1 tbsp(s)
Water
¼ cup(s)
Fresh apricot
4 item(s), pitted and split in half
Fresh spinach
8 cup(s), fresh, chopped
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
1 tbsp(s), 1/4 oz
Instructions
1
Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.
2
Meanwhile, combine nectar, vinegar, sugar and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
3
Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
4
While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
5
Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.