Wednesday, July 21, 2010

Curried Apricot Glaze for Chicken or Chops

A recipe, AND A PICTURE! Impressed? So am I.

This was so easy. I actually decided about five minutes before I started that this is what we would have for dinner! (I'm usually a big planner when it comes to dinners, so this is a biggy.) I didn't have everything so I compromised. (My compromises will be in parentheses next to the real ingredients.)

1 can apricot nectar (2 T. fruit medley baby food and 1 T. or so of water)
1 T. Dijon mustard
1 T. soy sauce
1 t. curry powder (maybe a little more)
2 sliced fresh apricots
2 green onions (I didn't have any, but I think it would be even better with them!)

1. Mix first four ingredients in a small bowl. Whisk.

2. In pan, lightly sautee apricots and onions for about 2 min. Pour curry mixture into pan and cook for an additional 2 or 3 minutes--until slightly thickened.

We ate it over baked chicken and rice with creamed corn. (I wouldn't eat it with the corn again, but it was what we had that could be cooked up in three minutes.) The original recipe served it over pan-seared pork chops, which is pretty easy too. I just didn't have those on hand. This makes enough for two people.

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