Try this Apricot glazed chicken w spring veggies recipe, or contribute your own.
Suggest a better descriptionCut each chicken breast into 4 or 5 chunks; season w salt & pepper. Heat a large skillet over med-high heat. Add olive oil. Add chicken & cook , turning until browned all sides & almost cooked through. Removed to plate. Add 1 T butter to skillet & reduce the heat to med. Add the carrots & 1/2 cup water. Cover & simmer until carrots are crisp tender , 3 to 4 mins. Uncover & increase the heat to med high. Cook until the water evaportes, 1 min. Reduce heat to med & melt the remaining 1 T butter in skillet. Add the asparagus, snow peas & 1/4 t salt. Cover & cook until veggies are crisp-tender, about 3 mins. Return chicken to skillet along w the apricot preserves, mustard, scallions, tarragon & lemon zest. Simmer, tossing, until the preserves are melted& the chicken & veggies are glazed; season w salt & pepper.
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Serving Size: 1 (529g) | ||
Recipe Makes: 1 | ||
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Calories: 1096 | ||
Calories from Fat: 958 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.4g | 142 % | |
Saturated Fat 60.4g | 302 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 617.3mg | 21 % | |
Potassium 873.5mg | 23 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 19.8g | ||
Protein 11.6g | 17 % | |
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: 1096
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