4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons apricot preserves
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons Thai chile paste
Garnish: fresh cilantro leaves
How to Make It
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.
Very happy to get so much flavor from something so easy to make. Husband & both kids even liked it. I used half the chili paste just to increase the chances of my kids liking it. I'll be making it on a regular basis for awhile.
Easy, tasty and low fat. The sauce has a good balance with the chili paste (I used Thai Chili Sauce). and the apricot preserves (I used Smucker's Simply Fruit Apricot). The cilantro was an important component as well. I served it with Rice-a-Roni Fried Rice, the low-fat recipe made in the microwave.