Chicken With Apricot Sauce
- 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
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.