Chicken With Apricot Sauce

Recipe Ingredients

4		Boneless skinless chicken breasts - - (3 oz ea)
2 cups	474ml	Sliced mushrooms
1		Onion - chopped
1 cup	237ml	Low-sodium chicken broth
12		Dried apricot halves - julienned
1/4 teaspoon	1.3ml	Grated nutmeg
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Brandy
		= (plain or apricot-flavored)
4 cups	948ml	Hot cooked spinach fettuccine
2 tablespoons	30ml	Pecan halves - coarse1y chopped

Recipe Instructions

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.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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