Try this Apricot Chutney Chicken recipe, or contribute your own.
Suggest a better descriptionHeres a light, spicy chicken recipe for a warm-weather evening. - Cut apricots into strips. Steep in boiling water. Add bouillon, Tomato-Splash (R) and a few saffron strands. Let stand. - Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized pieces (1/4" x 1"). Place in bowl, cover with ice water until needed. - Cut partially frozen chicken into 3" pieces. Slice through muscle on the diagonal to get thin, tender medallions. - In medium sized skillet or corrigated griddle, quickly brown chicken with a little spray oil and garlic salt to taste. - Sprinkle meat with juice from half an orange. Move chicken to perimeter of pan. - Dissolve 2 teaspoons of cornstarch in the bouillon mixture. - Add sauce to middle of pan. Stir until thickened. - Drain jicame and add to the pan. Heat through, about 2 minutes. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice. from Pat Hannemans collection aka patH
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Serving Size: 1 Serving (892g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 854 | ||
Calories from Fat: 188 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 520.9mg | 18 % | |
Potassium 1971.5mg | 52 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.8g | ||
Protein 144g | 206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 854
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