1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3-4 boneless, skinless chicken breasts
3 Tbsp vegetable oil
1 jar salsa(16 oz.)
1 jar apricot jam(12oz.)
1/2 cup apricot nectar
Hot cooked rice
In a bowl, combine first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, jam and nectar; bring to a boil. Reduce heat and simmer, uncovered for 15 minutes or until sauce thickens and meat juices run clear. Server over rice. Makes 6 servings.
This dish is sooo good. And I'm not even a big apricot fan. I usually serve a salad or vegetable with this. Along with some type of roll. Also it's so yummy to dip tortilla chips in the sauce. That's Chris's favorite part about the meal. Enjoy! (Umm, Carolyn most of my recipes are from you. So thanks!!)
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5 comments:
oh.... that sounds yummy!
Hey you two! Who else is invited? This is so much fun. I'll be posting soon! :)
That's okay...I was thinking of posting your fabulous cornbread recipe! But, I'll let you do it. I'm really excited about this blog! Thanks!
That corn bread recipe is Steph's actually. I wish I could claim it as my own though.
ha ha, I am laughing because it's acutally Marci's (she's been invited also)
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