Israeli Chicken

1. 1

   Use large, deep skillet over medium-high heat.

2. 2

   Melt margarine. Saute onion until tender. Add chicken coated with flour and cook until light brown on both sides.

3. 3

   In a small cup, combine orange juice, honey, powdered mustard, salt and apricots.

4. 4

   Bring liquid to a boil. Cover skillet tightly with lid.

5. 5

   Lower the heat and simmer 20 to 25 minutes or until tender.

6. 6

   Use slotted spoon to transfer chicken and apricots to a heated serving dish (shallow). If sauce is thin, raise heat and cook down until thicker.

7. 7

   Pour sauce over the chicken and serve with rice, green beans or stuffing (like Pepperidge Farm harvest vegetable and almonds).

* Per serving · 4 servings · Values may vary.

No additional tips available.