Apricot Ginger Glazed Chicken Recipe 425 Recipes

APRICOT GINGER GLAZED CHICKEN RECIPE - (4.2/5)

Steps:

• Spray large nonstick skillet with spray. Heat over medium high heat until hot. Add margarine; heat until melted and bubbly. Add chicken and cook 6 minutes. Meanwhile, in small bowl, combine preserves, vinegar and gingerroot; blend until smooth. Set aside. Turn chicken; sprinkle with salt and pepper. Cook an additional 6 minutes or until chicken is fork tender and juices run clear. Remove chicken from skillet; place on individual serving plates. Reduce heat to low. Add preserves mixture ot skillet; cook and stir about 1 minute or until of sauce consistency. Spoon sauce over chicken. 4 servings 270 calories

APRICOT-GLAZED CHICKEN

Steps:

• Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
• Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Preheat oven to 425°F with rack in middle.
• Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

CHICKEN WITH APRICOT-GINGER SAUCE

Steps:

• Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
• Remove from pan, place on serving dish, top with sauce.
• Apricot-Ginger Sauce:.
• Make sauce while chicken is cooking.
• Cut ginger into wafer-thin slices, then into shreds.
• Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.