piggyandpeewee
Membership Revoked
4 Boneless Skinless Chicken Breast
4 T Smucker's Apricot Preserves
2 T Heinz Chili Sauce
1 tsp French's Yellow Mustard
1/2 tsp salt
2 T olive oil
Mix all ingredients except for oil and chicken well & set aside.
Brown both sides chicken in olive oil over medium low heat.
Remove from pan, blot with paper towel, wipe pan clean with
same paper towel and return chicken to pan.
Spoon sauce over chicken, cover and reduce heat to low for ten minutes. Spoon sauce over chicken again, turn off burner
and let sit for 5 minutes.
Serve with or over steamed white rice and fresh asparagus.
I have also used black raspberry preserves, but prefer apricot.
4 T Smucker's Apricot Preserves
2 T Heinz Chili Sauce
1 tsp French's Yellow Mustard
1/2 tsp salt
2 T olive oil
Mix all ingredients except for oil and chicken well & set aside.
Brown both sides chicken in olive oil over medium low heat.
Remove from pan, blot with paper towel, wipe pan clean with
same paper towel and return chicken to pan.
Spoon sauce over chicken, cover and reduce heat to low for ten minutes. Spoon sauce over chicken again, turn off burner
and let sit for 5 minutes.
Serve with or over steamed white rice and fresh asparagus.
I have also used black raspberry preserves, but prefer apricot.
