These are both recipes that I tried a while ago, in fact I made the apricot chicken last year! It was another one of the recipes for which I temporarily lost my photos and refound them not long ago. The original recipe is from the April 2007 issue of Australian Table magazine. It was tasty enough but next time I make it I will be adding more vegetables to the mix. I mean I understand that it was in the ‘only 5 ingredients’ kind of article in the magazine, but it was definitely lacking something in the way of texture and you can never have enough vegetables. Maybe some broccoli, red capsicum and onions?
Apricot Chicken Serves 4
Cook 2C basmati rice in a large saucepan of boiling salted water according to packet directions. Drain & keep warm.
Meanwhile, heat a lightly greased frying pan on high. Cook 2 chopped, skinless chicken breast fillets & 1 sliced brown onion until browned. Sprinkle 1/2 a 35g french onion soup mix packet over the chicken and stir in 1C apricot nectar. Add 1 green capsicum, cut into strips, 1 red capsicum, cut into strips & 1C broccoli florets and cook on medium heat for 10 minutes, covered, until chicken and vegetables are cooked. Serve with rice.
Chicken, Leek & Mushroom Casserole Serves 4
This one was made a little more recently and was a wonderful winter warming meal. I love mushrooms, bacon, leek & mashed potato, so you can see why it jumped out at me! This absolutely delicious recipe is from the August 2007 issue of Australian Good Taste magazine.
Chop 3 skinless chicken breast fillets into large chunks and cook in batches in an electric frying pan on medium-high heat in 1Tbsp olive oil until browned. Remove all chicken from the pan and cook 250g coarsely chopped rindless bacon rashers, 2 leeks, pale section only, washed, ends trimmed, cut into 2cm thick slices, 400g halved button mushrooms & 2 crushed garlic cloves in the leftover juices for 5 minutes or until golden brown. Add 2Tbsp plain flour and cook, stirring, for 1 minute or until well combined. Add 1C salt-reduced chicken stock, 1C white wine, 1Tbsp fresh thyme leaves & 1/2C light thickened cream and bring to the boil. Return chicken to the pan and cook until sauce thickens and chicken is cooked through. Serve on mashed potato.