1/2 C flour
1 t salt
1/4 t pepper
1/4 t paprika
6 - 4oz boneless skinless chicken breast halves
3 T olive oil
16 oz jar salsa
12 oz jar apricot preserves
1/2 C apricot nectar
hot cooked rice
In a shallow bowl, combine flour, salt, pepper and paprika.
Add chicken and coat.
In a skillet over medium heat, brown chicken in oil. Drain.
Stir in salsa, preserves and nectar; bring to boil.
Reduce heat; simmer, uncovered for 15 minutes or until sauce thickens and meat juices run clear.
Serve over rice.
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