Recipe - Chicken With Dijon And Apricot Sauce

1 tablespoon Vegetable oil
4 4ounce chicken breasts
without skin; boneless
1 cup Onion; chopped
2 Cloves garlic; minced
One half cup Chicken broth
1 teaspoon Curry powder
2 tablespoon Dijonstyle mustard
One half cup Apricot preserves
One half cup Nonfat plain yogurt
Salt and pepper; to taste

Heat oil over mediumhigh heat in a nonstick skillet. Saute chicken until
browned, about 35 minutes per side. Remove from pan and set aside. Lower
heat and in the same skillet sauté onion and garlic until soft. Add 12
tablespoons chicken lbroth if necessary to keep it moist. Add curry powder,
mustard, apricot preserves, and remaining broth. Cook for 10 minutes.
Return chicken with juices to pan and continue cooking 810 minutes, until
juices run clear. Add yogurt (at room temperature), salt, and pepper. Heat
through and serve over rice. Typos by Brenda Adams (Posted mcrecipe
8/13/96)
Posted to MCRecipe Digest V1 #196

Date: Tue, 13 Aug 1996 21:09:57 0400

From: ADAMSFMLE@aol.com