Apricot Almond Chicken

This recipe was submitted by Taste of Home Chicken Recipes The home economists from streamlined Sherry Keller’s favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. “For variety, try it with other preserves,” Sherry notes from Lock Haven, Pennsylvania.

apricot chicken - photo by tasteofhome.com
 

Servings:  6

1/2 cup lemon juice
1/4 cup Dijon mustard
2 teaspoons minced garlic
1/2 teaspoon white pepper
1/2 cup plus 2 tablespoons olive oil, divided
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 cup apricot preserves
2 tablespoons butter
1 cup sliced almonds
Hot cooked rice

In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until juices run clear.

Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice. 

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