Cathy’s Cooking Corner: Saucy Apricot Chicken

This recipe doesn’t keep you in the kitchen very long, but it is simply delicious.

8 boneless skinless chicken breast halves (4 ounces each)
2 to 3 tablespoons butter
1 cup apricot jam
1 cup Catalina or French salad dressing
2 tablespoons dried minced onion
1 teaspoon salt

In a large skillet, brown chicken in butter over medium heat for 3 minutes on each side or until lightly browned. Combine the apricot jam, salad dressing, minced onion and salt; pour over the chicken. Cover and simmer for 20 minutes or until juices run clear. Delicious served over rice. Yield 8 servings.

Leave a Reply