RecipePoultryYield: 4 servings
Fruit-Sauced Chicken Breasts
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 306. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 whole medium chicken breasts (1 1/2 pounds total), skinned, boned, and halved lengthwise
- 2 tablespoons margarine or butter
- 1 5 1/2-ounce can apricot nectar
- 1/3 cup chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1/2 cup mixed dried fruit bits
- 2 cups hot cooked rice
Instructions
- Rinse chicken; pat dry. In a large skillet cook chicken in margarine over medium heat for 8 to 10 minutes or till tender and no longer pink, turning once.
- For sauce, in a small saucepan stir together apricot nectar, broth, cornstarch, and lemon juice. Stir in fruit bits. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve sauce with chicken and rice.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative