Apricot Salsa Chicken

Tonight I made Apricot Salsa Chicken (pg. 113). I've bounced back from the boos and hisses I received from the Crispy Chicken. OK, so it wasn't that bad. Anyway, this was just for my husband, Allie (my 14 month old), and me. I hope you don't mind that I'm not writing out the ingredients or instructions. I figure since we all have the cookbook I can be a little lazy! I made a few changes to the recipe. It called for 6 chicken breasts, but I only used 2. I pounded them out and cut them in half. I pretty much halved the other ingredients. I didn't want to waste a lot of chicken if this turned out to be not so good. I also omitted the apricot nectar. I just used water.

The ingredients

Dipping in the flour mixture and shakin' it up

Ready to brown

Nice and brown and ready for sauce

Simmering for 15 minutes

Served over brown rice with a salad

This was really good! Brian said the sauce kind of tasted like the red sauce he likes at Chinese restaurants. I thought it was yummy, but maybe a little too sweet. If I make this again I may cut back on the apricot preserves. I liked how the chicken had a little coating. That made for a little extra work, but well worth it.

Simplicity: 4
Taste: 4.5
Nutrition: 3

Even Allie liked it!