Not the LIGHTEST meal I've ever made but it sure was amazing to eat! I've seen sugar-free apricot preserves around which would definitely make this quite a bit lighter. Next time! Until then, please try this recipe, it is just so darned enjoyable!
MY Ingredients (serves 4-6)
3 chicken breasts, butterflied (~750 cals?)
1/2 onion, chopped
**I'm not sure how much the chicken breasts weighed, but they probably came in between 200 and 250 cals each***
3 chicken breasts, butterflied (~750 cals?)
1/2 onion, chopped
**I'm not sure how much the chicken breasts weighed, but they probably came in between 200 and 250 cals each***
1.5 cups chicken stock
~20 dried apricots, quartered (~300 cals?)
1/2 cup apricot jam/preserves (~230 cals?)
2 tbsp vinegar (any white vingar would do)
S+P + 2 bay leaves
Lets call this 1500 cals total
Directions
1) Saute onions until tender
2) Drop in chicken and allow to cook a few minutes on each side until halfway done
3) Take chicken out, chop into bite-sized pieces
4) Add remaining ingredients and allow to reduce to desired thickness.
Best when served over rice!
1) Saute onions until tender
2) Drop in chicken and allow to cook a few minutes on each side until halfway done
3) Take chicken out, chop into bite-sized pieces
4) Add remaining ingredients and allow to reduce to desired thickness.
Best when served over rice!
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