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Jonah’s
Apricot-Salsa Chicken
Ogburn Family, Reading, MA
“Since my son Jonah was little, he has always asked for this for special meals. Family favorite. I make it a lot for guests because it is a sure winner!”
Corri Ogburn
INGREDIENTS PREPARATION
Serves 4 to 6
1⁄2 cup all-purpose flour 1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon paprika
4 to 6 boneless, skinless chicken breasts
Olive oil
1 (16-ounce) jar salsa, such as Pace medium salsa (not chunky)
1 (12-ounce) jar apricot preserves, such as Polaner all-fruit preserves
1⁄2 cup apricot nectar, such as Goya
Hot cooked rice, for serving
1. In a shallow bowl, stir to gether the flour, salt, pepper and paprika. Add the chick- en breasts and turn to coat.
2. Heat a thin film of oil in
a large skillet over me- dium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 5 minutes per side. Drain off the fat.
3. Stir in the salsa, preserves and nectar and bring to a boil. Lower the heat and simmer until the sauce thickens and the chicken is cooked through, about 15 minutes. Serve over rice.
84 – TASTE OF HOME