A delicious and easy recipe the whole family will like. We have this once a month for dinner taking the left overs for lunch the next day. Co-workers always comment how good this smells while it's warming in the microwave.
|1/2 cup||all-purpose flour|
|1/4 tsp||fresh ground pepper|
|1/4 tsp||sweet paprika|
|6||boneless skinless chicken breast halves (4 ounces each)|
|2||tablespoons olive oil|
|16||ounces picante salsa|
|8||ounces apricot jam|
|1/2 cup||apple cider|
|Hot||cooked rice or a rice medley of wild|
|white||and brown rice|
In a resealable plastic bag or combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°.
Serve with rice.
Try different brands of salsa to experiment and see what levels of spiciness people enjoy.
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