1
lb boneless skinless chicken breast (cut off all visible
fat - I like to cut mine into bite size pieces, but
you don't have to)
2
garlic cloves - minced
1
med. Onion - chopped
1
cup water
2
tsp curry powder
3
Tbsp dijon mustard
1
Tbsp apricot perserves
1
tsp lime or lemon juice
Spray
a frying pan with cooking spray & cook chicken about
5 minutes on each side. Remove chicken & place in
a separate dish. Using the same pan, saute the onions
& garlic in 2 Tbsp of the water & the lime juice
until the onions are soft. Add the remaining water &
the rest of your ingredients. Cook for 5 to 10 minutes.
Add the chicken & its juices to the mixture and let
cook for another 15 to 20 minutes on low-med heat. Best
if served over rice.
