Tangy Apricot Walnut Chicken

Spicy brown mustard and apricot preserves make this dish tasty and easy to prepare. Slightly undercook zucchini, as it will continue to cook a bit after you remove it from the heat.

INGREDIENTS

2 Tbl Butter

4 Chicken breasts (small), boneless and skinless

1 Onion (small) quartered and sliced

1/3 cup Apricot preserves

¼ cup Lemon juice

1 ½ Tbl Spicy brown mustard

½ tsp Garlic salt

2 Zucchini (small), sliced

½ cup California walnuts, toasted and coarsely chopped

Fresh Rosemary, chopped

Freshly ground pepper to taste

DIRECTIONS

Melt butter in a large nonstick skillet over medium heat.

Add chicken and onion. Cook until chicken is lightly browned and onions are softened.

Add preserves, lemon juice, mustard, garlic salt and zucchini.

Cook over medium heat for 5 more minutes or until chicken is cooked through and vegetables are still crisp but tender.

Sprinkle with walunts and rosemary. Season with pepper and serve.

Serves 4

Recipe from the California Walnut Board, www.walnuts.org