Mom and Dad’s Farewell Dinner From Martha Stewart’s Living Magazine October 2004

Mom and Dad’s
Farewell Dinner
From Martha Stewart’s Living Magazine
October 2004

Apricot-Dijon Chicken

Rinse, pat dry and place in baking dish::
8 chicken thighs (we used chicken breasts) seasoned with:
Salt and pepper
Bring to a boil & simmer until thickened and reduced by half, about 15 minutes::
1 12 oz. jar apricot jam
2 T. honey
2 T. Dijon mustard
Spoon apricot mixture over chicken, coating evenly.
Bake at 425 degrees in a preheated over until juices run clear when chicken is pricked with a fork, about 30 minutes, basting with sauce from bottom of dish every 10 minutes.

Menu: Roasted Red Potatoes, Green Beans with Pecans and Lemon, Banana Chocolate Chunk Ice Cream