Chicken with Dijon and Apricot Sauce
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INGREDIENTS
- 1 ts Curry powder
- 1/2 c Nonfat plain yogurt
- salt and pepper ; to taste
- 1/2 c Chicken broth
- 2 Garlic ; minced
- 1 tb Vegetable oil
- 4 4-ounce chicken breasts
- 2 tb Dijon-style mustard
- 1/2 c Apricot preserves
- 1 c Onion ; chopped
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (179g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 149 | ||
| Calories from Fat: 29 (19%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 149
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