Shared by Eileen Brys, Brys Estate
~ Pair with Bry Estate Wally's Wineyard Winston
Ingredients:
Four 3-ounce skinless boneless chicken breasts
2 teaspoons olive oil
nonstick olive oil cooking spray
2 cups sliced mushrooms
1 onion, chopped
1 cup low-sodium chicken broth
12 dried apricot halves, julienned
1/4 teaspoon grated nutmeg
1 tablespoon cornstarch
2 tablespoons brandy (plain or apricot-flavored)
4 cups hot cooked spinach (or regular) fettuccine
2 tablespoons pecan halves, coarsely chopped
Spray a large nonstick skillet with nonstick olive oil cooking spray, add 1 teaspoon olive oil and heat. Add chicken and cook until browned, about 2 minutes on each side. Transfer to a plate.
Spray the same skillet again with olive oil cooking spray. Add the mushrooms and onion, cook, stirring as needed, until softened, about 5 minutes. Add the broth, apricots and nutmeg; cook, scraping up the browned bits, about 1 minute.
Return the chicken to the skillet. Reduce the heat and simmer, covered, until cooked through, about 6-8 minutes.
In a small bown, combine the cornstarch and brandy; add to the chicken mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute; sprinkle with the pecans.
4 Servings - 384 calories per serving, 6 g total fat.
