- 4 - 5 oz. boneless, skinless chicken breasts
- 1/3 cup flour
- 2 tsps. canola oil
- 1/2 cup apricot preserves
- 1/2 cup fat-free, low-sodium chicken broth
- 1 tblsp. reduced sodium soy or tamari sauce
Sprinkle flour on a plate. Dredge chicken breasts in flour. Heat oil on medium heat in a large skillet. Brown chicken for 3-4 minutes per side. Reduce heat to low.
Combine apricot preserves, chicken broth and soy sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes, until chicken is cooked through (juices should run clear).
Remove chicken, cover loosely with foil and keep warm. Turn up heat and cook sauce until slightly reduced and thickened, about 1-2 minutes. Serve chicken with pan sauce.