Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken With Creamy Apricot Sauce And Roasted Carrots
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- #87858
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil, butter or margarine
1/2 cup chicken broth
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon cardamom or marjoram
1/2 cup apricot or peach preserves
1 tablespoon gourmet mustard (spicy brown or Dijon varieties work well)
1/2 cup nonfat yogurt or fat free sour cream
1 cup baby carrots
2 tablespoons slivered almonds, walnuts or pine nuts
directions
Preheat oven to 350 degrees F. Melt margarine or butter (or add oil) in baking dish.
Shake chicken in a plastic bag with flour, salt and cardamon or marjoram, until coated. Place chicken in the baking dish, turning to coat with oil or butter. Bake for 20 minutes.
Combine preserves, mustard and yogurt or sour cream. Spread mixture over chicken.
Add carrots to baking dish. Pour chicken broth over vegetables, surrounding chicken. Cover and bake for 15 minutes.
Top with nuts. Continue to bake for 5 minutes.
Serve with rice or bulgur.
added by
rcook
nutrition data
Nutritional data has not been calculated yet.
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