Ingredients
8 boneless skinless chicken breast halves (4 ounces each)1 tablespoon butter1 tablespoon canola oil1 cup apricot jam1 cup Catalina salad dressing2 to 3 tablespoons onion soup mix
Preparation
In a large skillet, brown chicken in butter and oil over medium heat for 3 minutes on each side or until lightly browned. Combine the jam, salad dressing and soup mix; pour over chicken.
Cover and simmer for 10 minutes or until a thermometer reaches 170°.
