Monday, January 21, 2008

Apricot Chicken with Snappy Pea Pods

Again I'm stating the fact I'm not a fan of fruity flavored meat. For some reason its just not something I like the flavor of. However I did like this recipe. I could not really taste the fruity flavor or it was the right combination of flavor for me. Everyone liked the chicken in my family. The snap peas I did not like. I don't know what I didn't like about them but I was the only one who didn't like the peas. I found both of the recipes in Taste of Home's Simple and Delicious magazine. Both recipes were easy and didn't take long to make.
Apricot Chicken
4 boneless skinless chicken breast halves
6 tablespoons butter, melted and divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1/4 cup apricot preserves
2 tablespoons orange juice
Flatten chicken to 1/4 inch thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or until juices run clear.
Meanwhile, in a small microwave safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Snappy Pea Pods
1/2 pound sliced fresh mushrooms
1 small onion, thinly sliced
1 tablespoon sesame oil
3/4 pound fresh or frozen sugar snap peas
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, saute mushrooms and onion in oil until crisp tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp tender. Serve with a slotted spoon.

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