Categories: Poultry- Chicken

Ingredients

• 4 skinless. boneless chicken breasts
• 1 tsp. salt
• 1/2 cup apricot preserves
• 1/4 cup bottled chili sauce
• 1 1/2 Tbsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 1 tsp. butter

Directions

1. Heat oven to 350 degrees.

2. Pat the chicken dry and sprinkle with salt, if you have time, refrigerate, uncovered, for 30 minutes (optional).

3. In a small saucepan, combine the apricot preserves, chili sauce, mustard and garlic powder. Heat over medium-low heat stirring until the preserves are melted and it’s all combined.

4. Heat the vegetable oil and butter in an oven-safe skillet over medium-low heart until it shimmers. Pat the chicken dry with paper towels and place each breast in the pan, smooth side down. Cook for about 4 minutes, until it’s starting to brown underneath.

5. Turn the chicken breasts and pour the sauce over them, making sure you coat the chicken well. Place the skillet in the oven and bake about 20 minutes, until the chicken is cooked through. Serve with the thickened sauce in the pan drizzled over it.

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