Serves 4
222 cal · 20 min
Apricot & Lemon Chicken
Recipe GLPRb0d01e65a3ef93
Tender boneless chicken breasts seasoned with warm cumin and topped with a silky apricot-lemon glaze. This bright, slightly sweet and tart sauce complements the succulent chicken perfectly for an elegant yet simple weeknight dinner.
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Ingredients
4 medium boneless, skinless chicken breasts
1 teaspoon ground cumin
5 tablespoons apricot spread
1 fresh lemon, juiced
2 tablespoons water
Directions
Wash your hands thoroughly with soap and warm water before handling raw poultry.
Pat the chicken breasts dry with paper towels. Season both sides of each chicken breast evenly with the ground cumin.
Heat a large skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the skillet and cook for approximately 6 minutes per side, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
Transfer the cooked chicken to a warm plate and tent loosely with foil to keep warm while preparing the sauce.
In the same skillet, add the apricot spread, freshly squeezed lemon juice, and water. Reduce heat to medium.
Stir the sauce continuously for 2-3 minutes until the apricot spread is fully dissolved and the sauce reaches a smooth, pourable consistency.
Spoon the warm apricot-lemon sauce generously over each chicken breast and serve immediately.
