Curried Apricot Chicken

• Crisco Original No-Stick Cooking Spray
• 4 boneless skinless chicken breast halves
• 2 teaspoons Crisco Pure Olive Oil
• 1/2 cup chopped onion
• 3/4 cup dried mixed fruit chopped
• 3/4 cup water
• 2 teaspoons curry powder
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• cooked white rice
• 1/2 cup Smucker's Low Sugar Reduced Sugar Apricot Preserves
• 1 tablespoon fresh parsley minced
• 2 tablespoons sliced almonds toasted

1. COAT a large skillet with no-stick coating spray; heat over medium-high heat. Cook chicken in hot skillet until golden brown on both sides, about 4 minutes. Remove from skillet.
2. HEAT oil over medium heat in same skillet. Add onion; cook 5 minutes or until tender. Stir in fruit, water, curry powder, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low. Return chicken to skillet. Cover and simmer 20 minutes or until internal temperature of chicken reaches 165u0b0F.
3. ARRANGE chicken breasts over rice on serving platter. Stir apricot preserves and parsley into sauce; heat through. Spoon sauce over chicken. Sprinkle with almonds.

spray, chicken, olive oil, onion, water, curry powder, lemon juice, salt, pepper, white rice, sugar, parsley

Taken from www.yummly.com/recipe/Curried-Apricot-Chicken-2663473 (may not work)