Apricot Salsa Chicken

½ cup flour

Salt, pepper and paprika

6 boneless chicken breasts

Oil

1 jar (16 oz) salsa

1 jar (12 oz) apricot preserves

½ cup apricot nectar or orange juice

 

In a shallow bowl, combine the flour and seasonings.  Cut the chicken into bite sized pieces and coat with flour mixture.  In a skillet, brown the chicken in oil.  Stir in remaining ingredients and simmer uncovered for 15 minutes or until chicken is cooked through.  Serve over rice.

Yield:  6 servings

 

I usually do this in the crockpot for about 5 hours on low.

 

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