Chicken with Curried Apricot Sauce

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes

Nutritional 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


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


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

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.

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.

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,

Oxmoor House

January 1998
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