Ingredients Jump to Instructions ↓

  1. 4 medium (1 1/2 lbs.)

  2. skinless, boneless chicken-breast halves

  3. salt and pepper

  4. 4 teaspoon(s) olive oil

  5. 1 lemon

  6. 1 small (4 to 6 oz.) onion , chopped

  7. 1/3 cup(s) apricot preserves

  8. 1/3 cup(s) chicken broth

  9. 1 tablespoon(s) Dijon mustard

  10. 1 package(s) (9 ounches)

  11. microwave-in-the-bag spinach

Instructions Jump to Ingredients ↑

  1. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even ½-inch thickness; season with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper.

  2. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once. Transfer chicken to dish. Meanwhile, from lemon, grate ½ teaspoon peel and squeeze 1 tablespoon juice; set aside.

  3. To same skillet, heat remaining 2 teaspoons oil on medium until hot. Add onion and cook 6 minutes or until tender. Add preserves, broth, Dijon, and lemon peel; heat to boiling on medium-high. Boil 1 minute. Return chicken to skillet; reduce heat to medium-low and simmer 4 to 6 minutes or until chicken is glazed and no longer pink throughout, spooning preserve mixture over breasts frequently.

  4. Meanwhile, cook spinach as label directs. Transfer to serving bowl and toss with lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Serve spinach with glazed chicken; spoon any extra preserve mixture over chicken.


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