Friday, May 08, 2009

Apricot Mustard Glazed Chicken

Apricot Mustard Glazed Chicken

4 boneless, skinless chicken breasts
4 teaspoons olive oil
1 small onion, chopped
1 lemon
1/3 cup apricot preserves
1 tablespoon dijon mustard
1/3 cup chicken broth

Pound chicken to about 1/2 inch thickness. Season to taste with salt and pepper. Heat 1/2 of the oil in skillet and cook about 8 minutes, browning on both sides. Remove chicken. In same skillet, heat remaining oil and cook onions about 6 minutes. Add chicken broth, apricot preserves, mustard and 1/2 teaspoon lemon peel and 1 tablespoon lemon juice. Return chicken to skillet, simmer about 6 minutes. Chicken should be glazed and cooked through, with no pink.

Audrey :)

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