Saturday, April 10, 2010

Apricot-Lemon Chicken

When the last step of a recipe is “Sprinkle with lemon rind,” I normally turn the page, close the browser, or some other similar action paired with a deep sigh. Someday, I’ve always thought, I’d tackle such recipes, but ‘sprinkling with lemon rind’ just seemed too fancy for an every day dinner, right?

I proved myself wrong, and shake my head at myself for avoiding that last lemon rind touch. This easy final panache totally made the meal last night, especially after a long, exhausting week. Come Friday, we all need a little chic elegance on our plates, right?

1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
  4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; (and of course) sprinkle with lemon rind.
This recipe was easy and delicious. I highly, highly recommend it. Happy cooking!

(Click here for printable recipe)

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