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Chicken with Curried Apricot Sauce

Prep time 5 mins
Cook time 18 mins
Yield 4 servings.

Ingredients

  • 1 regular-size bag boil-in-bag rice, uncooked or 2 cups hot cooked rice (cooked without salt or fat)
  • Vegetable cooking spray
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1/2 cup no-sugar-added apricot spread
  • 3 tablespoons canned no-salt-added chicken broth
  • 1/2 teaspoon curry powder
  • 1/3 cup reduced-fat sour cream
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper

Nutrition Information

  • calories 321
  • caloriesfromfat 11 %
  • fat 4.1 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.1 g
  • carbohydrate 40.1 g
  • fiber 0.6 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 306 mg
  • calcium 0.0 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. While rice cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until lightly browned. Remove chicken from skillet; set aside.

  3. Add garlic to skillet; cook, stirring constantly, 1 minute. Combine apricot spread, chicken broth, and curry powder, stirring well. Add apricot mixture and chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

  4. Uncover and stir in sour cream and remaining 3 ingredients; simmer 2 minutes. To serve, place 1/2 cup rice onto each of 4 individual serving plates. Top with chicken. Spoon apricot sauce evenly over chicken.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook