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Apricot Marinated Chicken
4 chicken breasts, skinned & boneless
2 carrots
2 red or green sweet peppers
1 onion
1 - 2 tbsp. butter or margarine
3 - 4 tbsp. apricot jam (marmalade)
1/4 to 1/3 cup flaked almonds
chopped parsley
Marinade:
3/4 cup water
1/4 cup Chinese soy sauce
1/4 cup freshly squeezed lemon juice
1 tbsp. cornstarch
2 crushed garlic cloves
1 1/2 tsp. curry
1/2 tsp. salt
1/6 tsp. black pepper
Cut the chicken in smaller pieces and put in a bowl. Make the marinade and pour
it over the chicken. Leave for 1 hour in room temperature.
Peel and slice the carrots, shred the peppers, and chop the onion. Melt the fat
in a frying pan and saut� the carrots for a few minutes. Add the peppers and
onion and let sizzle for about 3 minutes.
Take up the chicken (save the marinade) and put it in the pan. Fry with the
vegetables for about 5 minutes. Pour in the marinade with the apricot jam and
let simmer for 5 - 10 minutes. Stir occasionally. Sprinkle with flaked almonds
and parsley and serve. Enjoy!
Serves 4 AUTHOR: DSredTX |