APRICOT-GINGER CHICKEN

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APRICOT-GINGER CHICKEN

Yield: 4 servings

Source: " The Complete Diabetes Prevention Plan "

Info:

http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

Sauce:

- 1/4 cup plus 2 tablespoons low-sodium chicken broth

- 1/4 cup light (reduced-sugar) apricot fruit spread

- 1 tablespoon rice vinegar

- 1 tablespoon reduced-sodium soy sauce

- 1/2 teaspoon ground ginger

Rest of Ingredients:

- 1/4 teaspoon garlic powder

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon salt

- 1 pound boneless skinless chicken breast, cut into

8 equal pieces and pounded 1/4-inch thick

- 1 tablespoon canola oil

- 3 tablespoons thinly sliced scallions

DIRECTIONS

Place all of the sauce ingredients in a

medium bowl and stir to mix well. Set aside.

Combine the garlic powder, pepper and salt and sprinkle

both sides of the chicken pieces with some of the seasoning.

Place the oil in a large nonstick skillet and preheat

over medium-high heat. Add the chicken and cook for a

couple of minutes on each side, until nicely browned

and no longer pink inside. Remove the chicken from the

skillet and set aside to keep warm.

Pour the sauce into the skillet and cook, stirring

frequently, for a couple of minutes, or until sauce

is reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each of 4 serving

plates. Drizzle each serving with some of the sauce and top

with a sprinkling of scallions. Serve hot.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 176, Carbohydrate: 6 g, Cholesterol: 66 mg,

Fat: 4.8 g, Saturated Fat: 0.6 g, Fiber: 0.1 g,

Protein: 26 g, Sodium: 445 mg, Calcium: 16 mg

Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat

RECIPE FROM THE ARCHIVE:

Veal Picatta with Citrus Sauce

http://diabeticgourmet.com/recipes/html/196.shtml

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