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