Tangy Apricot Walnut Chicken

DESCRIPTION

Spicy brown mustard and apricot preserves make this dish tasty and easy to prepare. Slightly undercook zucchini, as it will continue to cook a bit after you remove it from the heat.

Total Time
30 Mins
Serves
4
Serving Size
1 chicken breast
Meal
Dinner

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
350 cal
Total Fat
19 g
Polyunsaturated Fat
8 g
Cholesterol
80 mg
Sodium
550 mg
Carbohydrates
22 g
Dietary Fiber
2 g
Protein
26 g

Ingredients

  • 2 tablespoons butter
  • 4 chicken breasts (small), boneless and skinless
  • 1 onion (small), quartered and sliced
  • 1/3 cup apricot preserves, 100% fruit
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons spicy brown mustard
  • 1/2 teaspoon garlic salt
  • 2 zucchini (small), sliced*
  • 1/2 cup California walnuts, toasted and coarsely chopped
  • Fresh rosemary, chopped
  • Freshly ground pepper to taste

*May substitute snap peas

Preparation

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add chicken and onion. Cook until chicken is lightly browned and onions are softened.
  3. Add preserves, lemon juice, mustard, garlic salt and zucchini.
  4. Cook over medium heat for 5 minutes or until chicken is cooked through and vegetables are crisp, but tender.
  5. Sprinkle with walnuts and rosemary. Season with pepper and serve.