It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Zesty Chicken Cutlets with Apricot Sauce
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- #73585
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16-oz. size) juice packed apricots
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon dry sherry
1 teaspoon honey
julienne strips lemon peel (optional)
directions
In food processor or blender, process apricots till smooth. Place in small saucepan,simmer covered over low heat for 8-10 min. until reduced in volume by half.
Meanwhile, in gal. plastic bag combine flour & pepper; shake cutlets 1 @ a time till well coated. In 12" non-stick pan over med.high heat heat oil. Add cutlets. Cook 3 min. on each side till browned and juices run clear when pierced w. fork. Remove to serving platter & keep warm. Add garlic to drippings remaining in skillet, stirring constantly. Stir in lemon juice, sherry, honey and apricot puree. Cook about 3 min., stirring freq. till blended & heated through.
To serve: Pour sauce over warm chicken cutlets. Garnish with lemon strips.
added by
recfoodrecipes
nutrition data
221 calories, 5 grams fat, 15 grams carbohydrates, 28 grams protein per serving. This recipe is low in sodium.
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