Chicken with Dijon and Apricot Sauce
Source : Susan Powter: C'mon America, Let's Eat!
Servings: 4

1 tablespoon vegetable oil
4 (4 ounce) chicken breasts without skin -- boneless
1 cup onion -- chopped
2 cloves garlic -- minced
1/2 cup chicken broth
1 teaspoon curry powder
2 tablespoons Dijon-style mustard
1/2 cup apricot preserves
1/2 cup nonfat plain yogurt
salt and pepper -- to taste

Heat oil over medium-high heat in a nonstick skillet. Saute chicken until browned, about 3-5 minutes per side. Remove from pan and set aside.

Lower heat and in the same skillet sauté onion and garlic until soft. Add 1-2 tablespoons chicken broth if necessary to keep it moist.

Add curry powder, mustard, apricot preserves, and re-maining broth. Cook for 10 minutes. Return chicken with juices to pan and continue cooking 8-10 minutes, until juices run clear.

Add yogurt (at room temperature), salt, and pepper. Heat through and serve over rice.