Wednesday, May 1, 2019

Apricot-Glazed Chicken with Spring Vegetables

We have a lot of recipes that combine the flavors apricot and mustard. We really like the combination which is why this recipe from Food Network Magazine caught my eye: Apricot-Glazed Chicken with Spring Vegetables. I ripped it out, held onto it for a while, and then tossed it because I need to pare down the pages of recipes in my binders and with several other chicken-apricot-mustard recipes, did I really need another?

The answer is yes.

Last week, I was browsing through all my recipes, looking for dinner inspiration. In addition to the binders, I also created a file with as many recipes linked to their sources as possible. Whenever I cut out a recipe, it first goes into the Master Recipe List file linked to the source. The cut out hard copy goes into a binder. As I edit & pare down recipes in the binders, I do not edit/delete the master list on the computer. So even though I removed and tossed this recipe from the binders, I came across it again when I was using the master list to browse dinner ideas.
Long story short: We made it for dinner. It is delicious. It is easy. It is quick. I should have saved the hard copy, but no worries, I printed the recipe. The chicken is juicy. The veggies are crisp. The sauce isn't sticky sweet. The tarragon and lemon pair nicely with the apricot and mustard. It's a "Make Again" dinner. It reheats nicely (leave the lid on).

Recipe here.

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