Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside. Lower heat and in the same skillet saute onion and garlic until soft. Add 1-2 tablespoons chicken lbroth if necessary to keep it moist. Add curry powder, mustard, apricot preserves, and re-maining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear. Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice. Typos by Brenda Adams (Posted mc-recipe 8/13/96) Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: ADAMSFMLE@aol.com
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 1.8mg||1 %|
|Sodium 276.2mg||10 %|
|Potassium 238.5mg||6 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27g|
|Protein 3.3g||5 %|
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Calories per serving: 149
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