JennyMustard Apricot Chicken
In The Fresh Meat Case
Mustard Apricot Chicken
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 30min
Serves 5
- 450
Calories - 30g
Protein - 1970mg
Sodium - 1g
Sat. Fat - 39g
Sugar 
Ingredients
5 PERDUE® Thin Sliced Boneless Skinless Chicken BreastsorPERDUE® Thin Sliced Boneless Skinless Chicken Breasts
2 tbsp. olive oil
1 cup all purpose flour
1/2 tbsp. cracked black pepper
1 1/2 cup apricot preserves
2 tbsp. sherry wine
1/4 cup water
2 tbsp. Dijon mustard
1 tbsp. low sodium soy sauce
Step 1
Salt and pepper both sides of each chicken breast. Dredge in flour and shake off any excess flour.
TIP
TIP: Serve with stir fried vegetables and roasted potatoes for a deliciously hearty meal.
Step 2
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add chicken breasts. Spread out chicken breasts as mush as possible. Sear chicken breasts on both sides until a golden crust has formed.
Step 3
Once chicken has been evenly seared, remove from pan and place on a bed of paper towels. Add sherry to the pan to deglaze, reduce heat to medium-low.
Step 4
Add the apricot preserves, mustard and soy sauce to the pan. Stir the mixture until smooth. Season to taste with salt and pepper.
Step 5
Add chicken breasts to the sauce and simmer for 5 minutes until chicken reaches an internal temperature of 170°F.
20 MIN
