Chicken in Apricot Sauce (WW)

POINTS® Value 4Servings 4Preparation Time 20 minCooking Time 25 minLevel of Difficulty Moderatemain meals This sweet dinner dish takes advantage of fresh summer apricots, but if you’d rather opt for canned ones, just make sure they’re packed in light, not heavy, syrup.


Ingredients

1 tsp olive oil
2 Tbsp sherry cooking wine, dry
1 pound uncooked boneless, skinless chicken breast(s), four pieces, pounded
1 cup apricot nectar
1 Tbsp white wine vinegar
2 tsp unpacked brown sugar
2 Tbsp Dijon mustard
1 Tbsp cornstarch
1/4 cup water
4 items apricot(s), pitted and split in half
8 cup spinach, fresh, chopped
1/4 oz Fisher Chopped Pecans, or other brand (about 1 tbsp)


Instructions

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, sugar 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 apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.