* Exported from MasterCook *

APRICOT SAUCED CHICKEN

Recipe By :The 5 in 10 Cookbook
Serving Size : 2 Preparation Time :0:20
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C
salt and freshly ground black pepper
2 tbsp vegetable oil
1/4 cup dry white wine
1/2 cup heavy cream
1/2 lb canned apricot halves -- 250g

1. Pound the chicken breasts slightly to flatten evenly. Season lightly with salt and pepper. Heat the oil in a large frying pan. Add the chicken breasts and cook over high heat for 3 minutes. Turn the chicken over and cook for 3 minutes longer, or until white throughout but still moist. Remove the chicken breasts to a platter.

2. Pour off any excess fat from the frying pan. Add the wine to the pan and boil over high heat until reduced by half, about 1 minute. Pour in the cream and boil until slightly reduced and thickened, about 2 minutes. Season the sauce with salt and pepper to taste. Add the apricots and warm through. Pour the sauce and apricots over the chicken on the platter and serve.





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Per Serving (excluding unknown items): 933 Calories; 48g Fat (48.2% calories from fat); 107g Protein; 9g Carbohydrate; 2g Dietary Fiber; 369mg Cholesterol; 277mg Sodium. Exchanges: 14 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 7 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 20070 0 0 0 0

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