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Quick Low Fat Skillet Chicken Breasts

User Rating 5 Star Rating (1 Review)


Chicken Breasts With Peach Chutney

Chicken Breasts With Peach Chutney

D. Rattray
Serve this easy skillet chicken along with a fruity salsa or chutney.


  • 4 boneless chicken breast halves, skin removed
  • olive oil cooking spray
  • Creole seasoning
  • salt and pepper
  • 1/2 cup chicken broth
  • 1 to 2 tablespoons apple jelly or apricot preserves


Gently pound chicken breast halves between sheets of plastic wrap. Spray a large skillet with olive oil cooking spray or add just enough oil to coat the bottom of the pan; sprinkle chicken breasts lightly on both sides with Creole seasoning and salt and pepper. Cook over medium-high heat for about 3 minutes on each side. Combine the chicken broth and apple jelly; pour into the skillet and stir until jelly is melted; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is cooked through. Serve with a little of the sauce and sliced green onion or a fruity salsa. The chicken breasts pictured at right are shown with Peach Chutney
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
truly divine chicken, Member serendip58

I would definitely make this again! The chicken was flavorful and a wonderful, easy addition for a quick week night dinner- I plan on trying this recipe with a touch a mustard (spicy or mild) next time.

4 out of 4 people found this helpful.

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