arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Apricot-Lemon Chicken

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4

Ingredients

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6 ounce) skinless, boneless chicken breast halves

cooking spray

1/3 cup Brennan’s Apricot Spreadable Fruit

2 Tablespoons fresh lemon juice

2 Tablespoons water

2 teaspoons grated lemon rind

Adapted From: myrecipes.com

Description
Serve this flavorful and easy dish with rice, a salad, and South Island Chardonnay.

Preparation
Combine first three ingredients in a small bowl; rub mixture over chicken.  Place a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Cook chicken 6 minutes on each side or until done.  

Remove chicken from pan, and keep warm.  Add apricot spread, lemon juice, and 2 tablespoons water to the pan, stirring until smooth.  Cook over medium heat 1 minute.  Spoon sauce over chicken; sprinkle with lemon rind.