Simply Apricot Chicken

I regularly check out the ideas on Simply Recipes.  They are always tasty, but often times very high in points as well.  For someone maintaining or not necessarily weight-conscious, the recipes would be perfect as-is.  But for those of us trying to drop a few of those old LBs, a few changes are often necessary.  I slightly modified the Simply Recipes version, and I am very satisfied with the results!

Simply Apricot Chicken - 5 Points

Adapted from Simply Recipes

*To make this recipe a bit quicker, chop 12 dried apricots and add them with 1/2 cup apricot jam in Step 4.  Skip steps 1 and 5.  Note this will increase the Points value to 6 per serving.

• 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces
• Salt, to taste
• 1 Tbsp unsalted butter
• Olive oil cooking spray
• 1 onion, chopped
• 2 cups fat free chicken broth
• 1 Tbsp fresh rosemary, chopped
• 1 tsp cinnamon
• 2 tsp Tabasco
• Black pepper, to taste

1.  Place the chopped apricots in a large bowl.  Stir in the sugar and vinegar.  Let sit while you brown the chicken in step 2.
2.  In a large saute pan, heat the butter with a bit of cooking spray over medium-high heat.  Working in batches, place the chicken pieces in the pan, without crowding, and brown them on each side.  Sprinkle salt on the chicken as it cooks.  Once browned, use a slotted spoon to move the chicken pieces to a plate or bowl.  Set aside.
3.  Add cooking spray to the pan and saute the onion until it begins to brown.  As the onion cooks, use a spatula to scrape the browned bits from the bottom of the pan.
4.  Once the onions have browned, add the chicken stock and lower the heat to medium.

5.  Put 2/3 cup of the apricots (including juice) into a blender or food processor and puree.  Pour the puree into the pan.
6.  Add the cinnamon, rosemary, and Tabasco and taste.  The sauce may need salt.  Bring to a simmer, lower the heat, and gently simmer for 15 to 20 minutes, uncovered.
7.  When ready to serve, place chicken and remaining apricot pieces into the pan and simmer for 5 minutes.

Serve over steamed rice with your favorite veggies.

Yields 6 servings.

My first batch of this recipe came out wonderfully, however next time I'll adjust for less cinnamon (use 1/2 tsp instead of 1) and increase the Tabasco for more of a kick.