We often don’t have apricots around the house. My family prefers other fresh fruits than apricots and the dried kind have received poor reviews from my children. We don’t do the PB&J thing very often and toast is very uncommon in the house, so any preserves or jelly generally lasts a very long time and is often thrown out after it expires.
Several times a year I find that I make a recipe that calls for apricot preserves. This calls for me digging through the depths of the refrigerator to try to find the jar that I had bought previously, only to find out that it had expired and been thrown out just weeks before. I think I hold the record for purchasing low sugar apricot preserves and only use 1-2 tablespoons from it…over and over and over.
The apricots bring a sweetness and the pecans a good crunch.
It is so much easier to buy the thinly sliced chicken breasts than to cut them down yourself.
Frying up the pecans.
Start cooking the chicken.
Mix up the sauce.
Add it to the chicken.
Finish it off.
2 pounds boneless, skinless chicken breasts pounded thin
3 tablespoons butter, divided
1/2 cup chopped pecans
1/4 cup low sugar apricot preserves
1/4 cup bourbon
2 tablespoons plain tomato sauce
2 teaspoons spicy brown or Dijon mustard
1/2 teaspoon minced garlic
1 clove garlic, crushed
1/4 cup minced onion
3 scallions, sliced thin
First, pound your chicken breasts until they’re an even 1/2 inch all over, and cut into 6 portions. Start them browning in 2 tablespoons of the butter in a large heavy skillet over high heat.
While the breasts are browning, melt the last tablespoon of butter in a small, heavy skillet, and stir in the pecans. Stir them over medium high heat for a few minutes, until they’re turning golden. Turn off the heat, and reserve.
Now, stir together all the rest of the ingredients except the scallions. When the chicken is light golden on both sides, pour this mixture into the skillet. Turn the chicken over once or twice, to coat both sides with the sauce.
Cover with a tilted lid, and let simmer for about 5 minutes, or until done through.
Serve with the sauce spooned over each portion, and top each with the toasted pecans and sliced scallions.
6 servings, each with 7 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 6 grams. 35 grams of protein.