- 4 to 6 chicken breast halves, boneless and skinless
- 2 tablespoons [30 mL] coarsely ground pepper
- 2 teaspoons [10 mL] vegetable oil
- 1/2 cup [125 mL] low fat honey Dijon salad dressing
- 1/2 cup [125 mL] apricot or peach jam
- 2 tablespoons [30 mL] white wine
- Pepper
- 1 [14-ounce / 398-mL] can sliced apricots or peaches, drained
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- Evenly sprinkle each side of chicken whites with ground pepper.
- Into a large non-stick frypan, heat oil.
- Add chicken halves; brown on both sides.
- Lower heat to low, cover and cook until chicken is no longer pink inside.
- Drain liquid.
- Mix together salad dressing, apricot or peach jam and white wine; pour over chicken.
- Stir in apricots or peaches; heat until sauce is hot.
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