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pork chops with agrodolce sauce, polenta, green beans
Mongolian beef, rice
vodka pasta, cheesey garlic bread, broccoli
crockpot creamy chicken noodle soup, salad, garlic cheddar biscuits
chicken Milanese with lemon butter sage sauce, herbes des Provence potatoes, asparagus
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artichoke bruschetta, prosciutto wrapped melon, minestrone soup, beef tenderloin rosa di parma, garlic roasted broccoli, mozzarella basil bread, chocolate cappuccino cheesecake

Friday, November 23, 2012

Apricot Dijon Glazed Chicken

Apricot Dijon ChickenI have had this recipe from Martha Stewart pinned for the longest time.  It is very similar to the apricot dijon pork chops that I love to make, so I knew my family would enjoy it.  I was right!  Miss F was all about "more chicken!"  This recipe is really easy and I usually have all the ingredients on hand, so it makes for an easy weeknight meal.  We ate it with mashed potatoes and green beans, bribing Miss F with "more chicken" to eat her mashed potatoes.  To her credit, I hated mashed potatoes as a kid as well.
Apricot-Dijon Glazed Chicken

4 chicken thighs
Coarse salt and freshly ground pepper
1/3 cup apricot jam
1 tablespoon honey
1 tablespoon Dijon mustard

Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.
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2 comments:

Medeja said...

Apricot jam and mustard with chicken sounds wonderful! I would definitely have it with mashed potatos :D

Accountant By Day said...

I've made this 2x now and it's great! thanks so much!!

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