Chicken with Apricot Sauce

• Makes: 4 servings
• Preparation Time: 20 min.




• 1 tsp (5 mL) olive oil
• 2 tbsp (30 mL) sherry cooking wine
• 1 lb (454 g) uncooked boneless, skinless chicken breast(s), four 4 oz (113 g) pieces
• 1 tbsp (15 mL) white wine vinegar
• 2 tbsp (30 mL) Dijon mustard
• 1 tbsp (15 mL) cornstarch • 1/4 cup (60 mL) water
• 4 apricots, pitted and split in half
• 8 cups (2 L) spinach, fresh, chopped
• 1 cup (250 mL) apricot nectar
• 1 tsp (5 mL) SPLENDA* Granular
• 1 tbsp (15 mL) chopped pecans, (1/4 oz/7 g)



Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm. Meanwhile, combine nectar, vinegar, SPLENDA* Granular and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup (60 mL) apricot sauce and 3/4 teaspoon (4 mL) chopped pecans.


per serving
• Calories: 266
• Protein: 31 g
• Fat: 6.5 g
• Carbohydrates: 21 g

• Tips: If you’d rather use canned apricots, just make sure they’re packed in light syrup.

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