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pan-frying Asian
 Apricot Ginger Chicken Breasts

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Comments: 2
 

Recipe

With just a few ingredients you can create a special chicken dinner. Serve this with rice and a stir-fried vegetable.

Yield: Serves 4

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter
  • ½ cup apricot preserves
  • 3 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon Asian sesame oil
  • 2 tablespoons chopped green onions

Directions

Trim chicken and pound to an even ½-inch thickness between two sheets of plastic wrap. Season to taste with salt and pepper.

Melt butter in a nonstick skillet over medium heat. Add the chicken and cook 2 minutes per side.

Stir together the apricot preserves, soy sauce and ginger. Pour over the chicken and bring to a simmer. Reduce heat and cook for 5 to 7 minutes or until chicken is cooked through, turning over once to coat with sauce. Drizzle with sesame oil. Serve sprinkled with green onions.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

411kcal (21%)
1336mg (56%)
27g
0g
10g (16%)
0g
3g (17%)
3g
2g
159mg (53%)
18g
52g
70mg
948mg
53mcg RAE (2%)
7mg (12%)
26mg (3%)
1mg (8%)
 

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  • mallolab

    01.09.13 Flag comment

    This was so easy and absolutely delicious! Served with noodles because that was what was on hand but would recommend brown rice. Will definitely become a go-to recipe for me!

  • abby

    09.24.09 Flag comment

    Made this chicken last night. It turned out pretty well...my fiance loved it! I put it over israeli couscous and served it with stir-fried broccoli.

 

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