Chicken with Apricot Sauce
Four 3-ounce skinless boneless chicken breasts
2 cups sliced mushrooms
1 onion, chopped
1 cup low-sodium chicken broth
12 dried apricot halves, julienned
1/4 teaspoon grated nutmeg
1 tablespoon cornstarch
2 tablespoons brandy (plain or apricot-flavored)
4 cups hot cooked spinach fettuccine
2 tablespoons pecan halves, coarse1y chopped
1. 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
2. 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.
3. Return the chicken to the skillet. Reduce the heat and simmer, covered, until
cooked through, about 6-8 minutes.
4. 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.
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
SERVING PROVIDES; 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat.
POINT'S PER SERVING; 7.
MAKES 4 SERVINGS