|
2 Tbs. vegetable oil
4 small skinless, boneless chicken breast halves
1/3 cup apple jelly
2 tsp. dry sherry
2 tsp. lemon juice
1/4 tsp. salt
3/4 cup seedless red grapes, sliced in half
1. In a 12-inch skillet, heat oil and add chicken.
2. Cook over medium heat until done.
3. Remove chicken from pan and keep warm.
4. Add jelly, sherry, lemon juice, and salt to chicken.
5. Stir in grapes after jelly has melted.
6. Spoon glaze over chicken and serve hot.
Per serving: 280 cal, 0g fiber, 8.4g fat, 68.5mg chol, 215.2mg sodium
|
