Chicken Breasts in Apricot Sauce

Directions

• 1

  In large resealable food-storage plastic bag, place dressing. Add chicken; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag once or twice.
• 2

  Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• 3

  Remove chicken from marinade; drain on paper towels to remove excess moisture. Discard marinade. In 12-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side until browned. Place chicken on foil-lined pan. Bake 15 minutes or until no longer pink in center.
• 4

  Meanwhile, in 3-quart nonstick saucepan, heat sugars over low heat, stirring constantly, until melted. Stir in broth, ketchup, preserves, and bouillon granules. (Sugar will harden but eventually will melt again.) Cook uncovered 5 to 10 minutes, stirring frequently, until sugars are melted and sauce is smooth and thoroughly heated.
• 5

  In small bowl, mix cornstarch and wine until smooth. Add to mixture in saucepan; cook and stir until mixture is thickened. Stir in apricots and chicken. Cook 10 to 15 minutes or until thoroughly heated.