Ingredient of the month: Cream of Chicken Soup

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Apricot Jalapeño Glazed Chicken

I tried a new yummy and healthy recipe the other day that I thought I would pass on. It isn't spicy even though it has a jalapeño in it, I guess if you wanted it to be spicy you could add more. It is kind of like a sweet and sour chicken, try it out! I am all over one skillet meals that are easy to make.

Apricot Jalapeño Glazed Chicken

4-6 Chicken breasts, cut into chunks (I used 4 big Sam's club breasts and it was perfect)

1 (10.75 oz) can Chicken broth

3/4 cup Apricot preserves1 Jalapeno, remove stem and seeds and chop (my jalapeño was kind of small I might add more next time)

1 Tablespoon Soy sauce

1 Tablespoon Cornstarch

1 Tablespoon Water

Chopped pecans for topping (optional) I might toast mine next time.

1. Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.

2. Add chicken broth, jam, soy sauce, and jalapeño. Simmer for 20 minutes or until chicken is done.

3. Remove chicken from skillet. Add mixture of cornstarch and water to thicken the sauce(I doubled this to make my sauce thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

4. Serve over rice, top with pecans.

We made this with a side of peas and a garden salad, what a yummy well rounded meal it made!


Cassi said...

This sounds pretty good! Especially if it's not too spicy!! Thanks!

Christine Archibald said...

I forgot to say to add salt to taste. It needs a little.