Thursday, April 5, 2012

Apricot Mustard Chicken With Almonds

Tonight is baseball for Handsome Man and gymnastics for Princess so I'm in need of another "dinner in a hurry" option. Good thing I have leftover chicken in the fridge. :)
     This is a ridiculously easy recipe. It's just leftover chicken with a sauce that makes it taste brand new. Topped with some toasted slivered or sliced almonds for texture and you've got something that seems really fancy but it's just leftovers. :) I love "smoke and mirrors" in the kitchen.

Start by putting some butter, apricot jam, mustard (Dijon is best here, but plain yellow works o.k. too), thyme, granulated garlic, onion powder, chicken broth and water in a large saute pan.
Mix it together and bring it to a simmer.
Add some shredded or pulled chicken, and toss to coat.
 Cook the chicken in the sauce for a couple minutes.

In the meantime, toast off some slivered or sliced almonds. You can do this in a dry pan on the stove top. Put it over medium-low heat and stir them around every few seconds.
When you start to smell them, and they get a little brown, they are done!
 Plate the chicken over some buttered orzo pasta (and along side some greens, like my Basil Mexican Squash) and dinner is done! (I served my Carrot Cake for dessert as well. Mmmm.)

 Here's the recipe:

 Apricot Mustard Chicken With Almonds

1 cup apricot jam
1 cup chicken broth
1 cup water
1/2 tsp dry thyme
1 Tablespoon butter (salted)
1 Tablespoon Dijon mustard
1/8 tsp granulated garlic
1/8 tsp onion powder
4 cups cooked chicken, shredded or pulled
1/2 cup slivered or sliced almonds

 Combine everything but the chicken in a large saute pan. Bring to a simmer and add the chicken. Cook for a couple minutes. Meanwhile, toast some slivered or sliced almonds in a dry pan over medium-low heat. Stir frequently and remove from heat when fragrant and toasty. Plate chicken and sauce over rice or buttered orzo pasta.  Sprinkle the top with the toasted almonds.

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