After a long week of working 10 hour days, plus having to work a half day on Saturday, I thought my mom deserved a home-cooked meal. I’ve been wanting to try this recipe for awhile now, so I made Apricot Chicken with some Onion Mashed Potatoes, a variation of the Garlic Mashed Potatoes from Lipton Recipe Secrets (see posting on October 27th, 2006). The combination was great with plenty of leftovers for next week when she’s back on overtime!
Apricot Chicken
8 boneless, skinless chicken breasts
1 package Lipton Recipe Secrets Onion Soup Mix
1 bottle (8 oz) Russian OR Spicy-Sweet French dressing (Wishbone)
1 jar (13 oz) apricot preserves
Preheat oven to 400F and grease a large baking pan.
Combine soup mix, dressing and preserves in a large bowl. Arrange chicken on prepared baking pan and cover in apricot mixture.
Bake uncovered for 30-35 minutes or until chicken is no longer pink.
Onion Mashed Potatoes
6 medium red-skinned potatoes
1 package Lipton Recipe Secrets Onion Soup Mix
1/2 cup butter, softened
1/2 milk
Wash and cut potatoes (peel only if desired) into a large pot of water. Bring to a boil and let simmer 20-30 minutes or until potatoes are tender.
Mash potatoes with soup mix, butter, and milk, mixing well. Sprinkle with salt and pepper as desired.
Serve this meal with some seasoned veggies, a good choice is Green Giant’s new frozen veggies that cook in the microwave. These have some great varieties, like Tuscan Seasoned Vegetables or Herb & Garlic Broccoli and Carrots. Quick, easy to make, and tastes great!
