Serves 4
4 (6- oz) skinless boneless chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter
Put oven rack in lower third of oven and preheat oven to 400°F.
While chicken bakes, toast almonds, stirring until they have a golden tone, about 8 to 10 minutes.
Meanwhile, in a pot on the stove, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper over moderate heat, stirring, until preserves are melted.
This is a dish that is rich in taste, and has contrast of texture - the soft juicy chicken, the rich sauce, and the crunch of roasted almonds. Easy to make and has always been popular!