Wednesday, May 13, 2009

Sticky sweet

Tonight we had to have dinner in a hurry. The rain clouds were threatening to open up at any second and we had softball games to play. I got home from my walk with my walking buddy and pulled out my Cooking Light Magazine. Flip, flip, flip. Page 91. There it is.

What was "it"? Apricot Lemon Chicken. 15 minutes or less to prep and cook. I had time for this. (For those of you who don't know, I am hyper organized when it comes to meals now days. So knowing I had very limited time, when I made my weekly menu on Sunday I preplanned this quick and easy meal.)

Jon informed me quickly after the first bite this was "a keeper!" Always nice to get that feed back, pun intended since we are talking about food... Yea yea, I thought it was funny. Anyway, Jon liked it.

By the way, softball team left room for improvement. And yes, the clouds opened up. It was a very wet evening. But fun was had by all.

This recipe reminds me of my dad. He experimented with a coconut crusted chicken tender with apricot dipping sauce when I was in high school. Another restaurant dish made our way in our family kitchen :) So this one is for my dad for all his inspiration he gives me in my own kitchen.

Here's to you and your culinary adventures, friend. Cheers!

Apricot Lemon Chicken
Serves 4

1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 (6oz) skinless, boneless chicken breast halves
cooking spray
1/3 cup apricot preserves (Polaner all fruit)
2 TBS water
2TBS lemon juice
2 tsp grated lemon rind (opt)

Combine curry, salt, and pepper together. Rub over chicken.

Heat a large skillet sprayed with cooking spray over medium heat. Add chicken to pan. Cook about 6 minutes per side until chicken is no longer pink. Remove from pan, keep warm.

To the hot skillet, add apricot preserves, water, and lemon juice. Stir until smooth. Cook 1 minute. Spoon sauce over chicken. Sprinkle with lemon rind.


  1. As good as this recipe sounds, I don't think the apricots would agree with me. What with my allergy to them. Although, I imagine peach would do...

  2. I bet it would work great! If you try it let me know how it turns out. :)

  3. Yes, peach preserves should work just fine. It sounds nummy. Maybe I'll make it this weekend.

  4. I made it with peach preserves and it was very good. I didn't use the all-fruit kind, though, and it got extra liquidy so I just simmered it a while to reduce it. Worked out good.

  5. BTW, sorry to get any hopes up that you have readers in the UK. It's just me. Or, maybe someone else in London is reading as well. But, now you've officially got another star on your little map down below.

  6. Adam, you should have checked her blog when you were in Spain, too.

  7. Were you in India recently? I had one there... And one in Japan a few weeks ago!

  8. No, not in India or Japan. Although, I find it interesting the different places that the widget puts me at. For example, we were in Kew/Richmond, just outside of London, and it put me at New Malden. Similarly, instead of putting me at Dresden, it seems to put me at Pirna, which is a much smaller town a little ways away. But, no matter where the blog thinks I am, it is always fun to read!