Chicken With Creamy Apricot Sauce And Roasted Carrots Recipe

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.

nutrition data

Nutritional data has not been calculated yet.