Searching through the recipe box for a dinner entree to brighten a cold and dreary night. Approaching the 6 - 0 means your recipe box has a few tasty menu items that may be gathering a bit of dust. With fewer people at the table, you tend to cut your time standing at the stove and opt for a quick sandwich at the end of the day.
Which is why this recipe stands out. It makes enough to freeze for later, make sandwiches or have an impromptu dinner party. The author of this finger lickin' good recipe is my Auntie Cecile. Her biggest claim to fame in my memory is the fact that she had lots of kids - the four legged kind. The Swensons lived around the corner from us and every time we came over, Auntie Cecile welcomed us with a cup of goat milk.
This recipe was one of her favorites. With four strapping boys and one girl, she had a hungry brood when the dinner bell rang. Her big house and huge backyard that was an endless opportunity for exploration, always drew hungry kids to the table. Auntie Cecile, was my aunt by choice rather than birth. She was an outstanding woman, character, mom and cook.
Apricot Chicken Divine
2T margarine
2T oil
8 chicken breasts (can adapt to a smaller amount)
1/2 c flour
1 t salt
1/2 c apricot preserves
1/2 c yogurt
slivered almonds
Melt margarine and oil in shallow pan. Shake chicken in plastic bag with flour and salt.
Put chicken in single layer in pan and bake at 375 degrees for 25 minutes.
Combine preserves, French's Honey Dijon Mustard and yogurt and spread on chicken baking an additional 25 minutes or until done. Sprinkle with slivered almonds.
Prepare to lick your fingers clean! Then toast my Auntie Cecile with a cup of goats milk! That's what a wise grandma would do.
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