Apricot Chicken Divine

I can't believe I haven't posted this recipe yet. It is one of my favorites and a go-to recipe when we are having people over for a casual dinner. It is easy, delicious, and is just different enough that your guests probably haven't had it (unless they've eaten at my house before).

This is just slightly modified from the original which was published in The Junior League of St. Louis' St. Louis Days St. Louis Nights cookbook (one of my fav cookbooks ever).

You need:

2 Tbsp butter

2 Tbsp olive oil

chicken (this sauce is plenty for four+ breasts; I used two this time)

1/2 c flour

1 tsp salt

1/2 c apricot jam

1/2 c sour cream (you can also use nonfat yogurt)

1 Tbsp + Dijon mustard

slivered almonds (I use lots)

Preheat your oven to 375. While preheating, melt the butter and olive oil in the pan you are going to use. Watch so it doesn't overcook.

While that's going, mix together the sour cream, jam and mustard to make the sauce.

Put the flour, salt, and chicken in a plastic bag and shake to coat, then place it in the pan with the melted butter and oil. Bake the chicken for 25 minutes.

Remove the pan from the oven and cover the chicken with the sauce. Return to oven for another 30 minutes, or until done.

Toast the almonds and then sprinkle over the finished dish.

(see I do use lots of almonds... the original recipe calls for 2 Tbsp)

I like this served with rice and a vegetable or two. Last night I made fresh green beans with dilly carrots and they were great. Another recipe coming soon...

Happy Tuesday!

xoxo