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Chicken With Apricot Sauce


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  • 4 boneless skinless chicken breasts - (3 oz ea)
  • 2 cups sliced mushrooms
  • 1 onion chopped
  • 1 cup low-sodium chicken broth
  • 12 dried apricot halves julienned
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy (plain or apricot-flavored)
  • 4 cups hot cooked spinach fettuccine
  • 2 tablespoons pecan halves coarse1y chopped


Servings 4


Step 1

Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and cook until browned, about 2 minutes on each side. Transfer to a plate.

Spray the same skillet with more nonstick cooking spray. Add the mushrooms and onion; cook, stirring as needed, until softened, about 5 minutes. Add the broth, apricots and nutmeg; cook, scraping up the browned bits, about 1 minute.

Return the chicken to the skillet. Reduce the heat and simmer, covered, until cooked through, about 6 to 8 minutes.

In a small bowl, combine the cornstarch and brandy; add to the chicken mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve the fettuccine, topped with the chicken mixture; sprinkle with the pecans.

This recipe yields 4 servings.

Per Serving: 384 Calories, 6 g Total Fat, 1 g Saturated Fat, 91 mg Cholesterol, 117 mg Sodium, 49 g Total Carbohydrate, 6 g Dietary Fiber, 29 g Protein, 54 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 7.

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