On Saturday evening, I organized a pre-cinco de mayo gathering at a yummy Mexican restaurant in town. A bunch of my friends came and we feasted on mango margaritas, burritos, and enough chips and salsa to choke a horse!
 |
| Sooo yummy.. |
The weather yesterday was lovely, so RJ and I took Daisy and went on a picnic in the park, followed by a long walk. It was nice to just be outside in the sunshine with one of my favorite people :)
When dinnertime rolled around, neither of us were in the mood for more Mexican food (a sin on Cinco de Mayo, I know), so I perused my cookbooks for a recipe to use up some boneless, skinless chicken breasts I had thawed. I found this recipe from a Cooking Light cookbook and adapted it to fit the things I had in my cupboards.
Ingredients
1 teaspoon vegetable oil- Cooking spray
- 1/2 cup chopped yellow onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/3 cup seedless apricot preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pepper
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon apricot sauce over chicken.
As you can see, this recipe was very easy and perfect for a weeknight meal. I have made this recipe before with the raspberry preserves, but I much prefer the apricot. It added a completely different flavor that I was quite happy with!
Do you ever alter recipes to accommodate what you have? Was it successful?
No comments:
Post a Comment