From Paulette Vickery's Recipe Collection

WW: CHICKEN WITH APRICOT SAUCE

main dish, poultry

4 each chicken breasts, 3oz
2 cup sliced mushrooms
1 each onion, chopped
1 cup chicken broth
12 each dried apricot halves, chop
1/4 teaspoon nutmeg
1 tablespoon corn starch
2 tablespoon brandy
4 cup cooked spinach fettuccine
2 tablespoon pecans, chopped

Spray a large nonstick skillet with Pam, and heat. Add chicken, and cook until browned, about 2 minutes on each side. Transfer chicken to a plate. Spray skillet again with Pam. Add mushrooms, and onion, and cook until vegetables are tender, about 5 minutes. Add broth, apricots, and nutmeg. Cook, scraping up brown bits, about 1 minute. Return chicken to skillet. Reduce heat and simmer covered, until cooked through, about 6-8 minutes. In a small bowl combine corn starch and brandy. (Regular, or apricot brandy can be used). Add brandy mixture to the skillet and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve the hot cooked fettuccine topped with the chicken mixture, and sprinkle with picans. Per serving: calories 384, total fat 6 G, saturateed fat 1 G, cholesterol 91 MG, sodium 117 MG, carbohydrate 49 G, fiber 6 G, protein 29 G, calcium 54 MG, points 7.

Yield: 4 servings




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