Ingredients for Apricot Salsa Chicken
- All Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- Boneless Skinless Chicken Breasts
- Canola Oil
- 1 15-ounce jar of your favorite salsa (medium or hot recommended)
- Apricot Preserves
- Apricot Nectar
- Brown Rice
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How to Make Apricot Salsa Chicken
- In a large resealable plastic bag, combine flour, salt, pepper, and paprika. Mix well.
- Add chicken pieces to the bag, 2-3 at a time. Seal the bag and shake to coat the chicken evenly with the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook until browned on all sides (about 5-7 minutes).
- Remove the chicken from the skillet and set aside. Drain excess oil from the skillet.
- Return the skillet to medium heat. Stir in the salsa, apricot preserves, and apricot nectar. Bring the mixture to a boil.
- Add the cooked chicken back to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Internal temperature should reach 165°F (74°C).
- Serve the Apricot Salsa Chicken over cooked rice. Garnish with fresh cilantro or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
164g
Fat
9g
Carbs
54g
