Chicken with Curried Apricot Sauce

Ingredients

• 0.5 teaspoon curry powder 
• 1 clove garlic minced
• 0.1 teaspoon ground pepper 
• 0.5 teaspoon horseradish prepared
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 3 tablespoons no-salt-added chicken broth canned
• 0.3 teaspoon salt 
• 16 ounce skinned 
• 0.5 cup no-sugar-added apricot spread 
• 1  regular-size bag boil-in-bag rice uncooked

Equipment

• frying pan

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add chicken, and cook 2 minutes on each side or until lightly browned.
4. Remove chicken from skillet; set aside.
5. Add garlic to skillet; cook, stirring constantly, 1 minute.
6. Combine apricot spread, chicken broth, and curry powder, stirring well.
7. Add apricot mixture and chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
8. Uncover and stir in sour cream and remaining 3 ingredients; simmer 2 minutes. To serve, place 1/2 cup rice onto each of 4 individual serving plates. Top with chicken. Spoon apricot sauce evenly over chicken.