Thursday, May 14, 2009

Apricot ( But Mostly Peach) Chicken and Rice

Apricot (But Mostly Peach) Chicken and Rice
(serves 4)

So I'm having the same problem that Kara is having. Where are all these "in season" apricots?? I tried 3 stores with no luck. I had this idea for apricot chicken and to improvise (with no apricots) I decided to try canned apricots. Well guess what? The store only had canned apricots with Splenda. Bleh. I decided to get peaches canned in juice and call it a day. There IS apricot juice in the recipe so the fruit IS being utilized to some degree. ;o)

4 skinless, boneless chicken breasts, pounded flat and cut into chunks
olive oil
1 c. apricot nectar
1 Tbsp. cider vinegar
2 Tbsp. turbanino (or brown) sugar
2 Tbsp. spicy brown mustard
2 Tbsp. corn starch
1/2 c. warm water
1 can of peaches in juice (or 2 fresh peaches, pitted and sliced.
2 c. chicken stock
1 Tbsp. butter
1/2 c. brown rice
1/2 c. wild rice

1. In a medium saucepan combine the rices, stock and butter. Bring to a boil. Stir once and then reduce the temp. to low. Cover and cook for 50 minutes.
2. In a large skillet, heat the olive oil (a couple dashes) over med-high heat. Saute until cooked through.
3. In a small saucepan combine the juice, vinegar, sugar and mustard. Cook on medium heat until the sauce begins to bubble. Reduce the temp. slightly and cook for another 5 minutes to let the flavors come together.
4. In a small bowl combine the cornstarch and water. Stir this mixture into the apricot sauce. Continue to cook, whisking constantly, until the sauce begins to thicken.
5. Add the sauce to the chicken in the large skillet. Gently stir in the peaches.
6. Serve the chicken and peaches over the rice and spoon some of the sauce over the top. Serve!

This was a good blend of sweet and savory. Definitely a toddler pleaser!

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