Chicken With Cherry Apricot Saucechicken, main dish, poultry, sauces 6 chicken breast halves; skinned and boned 1 1/2 cups apricot nectar 1 tablespoon red wine vinegar 1 tablespoon brown sugar 1 tablespoon Dijon-style mustard 1 cup dried tart cherries 1 17 ounce can apricot halves; drained and cut into Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken. Serving size: 1 chicken breast half "For a simple dinner, grill or broil chicken and top with this tangy sauce." |
