Chicken Breasts With Apricots And Almonds
|Curry powder||2 Teaspoon|
|Skinless, boneless chicken breast halves||4|
|Olive oil||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs) (Golden Or Regular)|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
1 In a plastic or paper bag, combine the flour, 1 teaspoon of the curry powder, the salt and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter melts. Add the chicken and brown all over, about 5 minutes per side. Remove to a plate and cover loosely to keep warm.
3 Add 1 tablespoon of the reserved dredging mixture to the skillet and cook, stirring, over medium heat, until the flour is no longer visible, about 1 minute.
4 Stir in the chicken broth, tomato paste, raisins, remaining 1 teaspoon curry powder and the sugar. Bring the mixture to a boil over medium-high heat.
5 Meanwhile, coarsely chop the apricots.
6 When the mixture has come to a boil, stir in the apricots. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 5 minutes longer, turning once.
7 Meanwhile, toast the almonds for 5 minutes in a 375° oven or toaster oven, watching carefully. Coarsely chop the scallions.
8 Before serving, stir the scallions into the skillet
Serving size: Complete recipe
Calories 1797 Calories from Fat 428
% Daily Value*
Total Fat 49 g75.4%
Saturated Fat 13.2 g66.2%
Trans Fat 0.2 g
Cholesterol 431.3 mg143.8%
Sodium 2089.2 mg87.1%
Total Carbohydrates 168 g56.1%
Dietary Fiber 17.3 g69%
Sugars 97.2 g
Protein 177 g354.7%
Vitamin A 74.4% Vitamin C 40.5%
Calcium 30.4% Iron 86.9%
*Based on a 2000 Calorie diet