Title: Chicken with dijon and apricot sauce
 Categories: Chicken
      Yield: 4 Servings
 
      1 tb Vegetable oil
      4    4-ounce chicken breasts
           -without skin; boneless
      1 c  Onion; chopped
      2    Cloves garlic; minced
    1/2 c  Chicken broth
      1 ts Curry powder
      2 tb Dijon-style mustard
    1/2 c  Apricot preserves
    1/2 c  Nonfat plain yogurt
           Salt and pepper; to taste
 
  Heat oil over medium-high heat in a nonstick skillet. Saute chicken
  until browned, about 3-5 minutes per side. Remove from pan and set
  aside. Lower heat and in the same skillet sauté onion and garlic
  until soft. Add 1-2 tablespoons chicken lbroth if necessary to keep
  it moist. Add curry powder, mustard, apricot preserves, and
  re-maining broth. Cook for 10 minutes. Return chicken with juices to
  pan and continue cooking 8-10 minutes, until juices run clear. Add
  yogurt (at room temperature), salt, and pepper. Heat through and
  serve over rice. Typos by Brenda Adams (Posted mc-recipe 8/13/96)