You’re 3 ingredients away from Apricot Chicken Divine.
Don’t let the name fool you. While it is rather Mad Men-esque (I can kind of see Betty Draper preparing this dish for Don and then carelessly crushing her cigarette in her plate when he doesn’t show up), it is easy and delicious.
And, while I generally stay away from recipes that have “oleo” as an ingredient because, until just this minute when I googled it, I didn’t know what it was (a margarine substitute), I HAVE eaten this chicken and it was delicious, which is why I asked for the recipe. It is sweet & tangy and oh so so moist. And, it actually has a few more than 3 ingredients (8, if you count the chicken, flour for dredging, salt, pepper, and the oleo substitute), but it is so incredibly easy that it is almost laughable. Ha ha ha ha ha!
You’ll probably want to serve it with a nice molded gelatin salad. (kidding!)
Sauce: (Mix these together with a whisk in a small bowl)
1 cup apricot preserves
2 tbsp Dijon mustard
1 cup nonfat plain yogurt
Preheat oven to 375 degrees. Heat 2 tbsp of olive oil in the glass baking dish that you’ll be cooking the chicken in. (I put my baking dish in the oven while it’s preheating and when it’s done, the oil is ready). Make a dredging mixture of 1/2 cup flour, 1 tsp salt and 1/2 tsp pepper — put it in a Ziploc bag. Dredge 8 boneless skinless chicken breast halves in the flour mixture by shaking them in the bag. After the chicken is dredged in the flour mixture, add it to the baking dish and bake the chicken for 25 minutes. Spread the sauce on the chicken and bake for another 30 minutes. That’s it!