Tuesday, February 19, 2013

Apricot Lemon Chicken

I got a new cookbook!

Something I picked up at Home Goods.  I love that store!  As I was walking by browsing all the cool kitchen stuff this book was staring at me...it was.  And then it was calling me, "come over, buy me, buy me!"

I browsed through a couple of pages and I was hooked.  I know, it's not hard to do with me and cookbooks.  I already have a ton of them.  But one more won't hurt, will it?  What really grabbed me was all the pictures.  Don't you just love pictures in cookbook?  I don't want to buy a book if there aren't any pictures.  I like to ooohh, and aaahh over the pictures, and drool over what the finished product looks like.  They say we eat with our eyes, so putting pictures of wonderful food in a book only makes sense, right?  I know!

So "My Recipes America's Favorite Food" enters my life and BAM!  I open the book and land on a page with a killer recipe from Cooking Light.  Fast simple good food is what it's all about.  This chicken dish hits all the notes.  It cooks up in about 20 minutes so dinner's on the table in a flash.  The flavors are spectacular.  The curry powder lends a little heat to the chicken while the apricot and the lemon add sweetness add tang to the dish.  What a great compliment to each other.  

Once again MGG was "Mmmnnning" through the whole meal.  So I promptly told all my co-workers about this dish the next day at work.  Two of them made it and said their families just loved the flavors, and the cooks loved the quick and ease of the preparation.  

If you want to do yourself and your family a favor...make this!  You'll see!

I can't wait to make my next recipe from this book.

Apricot Lemon Chicken

by My Recipes America's Favorite Food - Cooking Light

4 servings - - Time 20 minutes

1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind 

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

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