Ingredients

• 4 (4 ounce) boneless skinless chicken breasts
• 8 ounce package fresh mushrooms
• 1 small onion, chopped
• 1 cup low-sodium chicken broth
• 12 dried apricot halves, julienned
• 1/4 teaspoon grated nutmeg
• 1 tablespoon cornstarch
• 2 tablespoons brandy (plain or apricot-flavored)
• 4 ounces dried spinach fettuccine
• 2 tablespoons pecan halves, coarsely chopped
• Cooking spray

Instructions

1. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and cook until browned, about 2 minutes on each side. Transfer to a plate.
2. While cooking chicken, boil water. Add fettuccine and cook until ready.
3. Spray the same skillet with more nonstick cooking spray. Add mushrooms and onion; cook, stirring as needed, until softened, about 5 minutes. Add the broth, apricots and nutmeg; cook, scraping up the browned bits, about 1 minute.
4. Return the chicken to the skillet. Reduce the heat and simmer, covered, until cooked through, about 6-8 minutes.
5. In a small bowl, combine the cornstarch and brandy; add to the chicken mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve the fettuccine, topped with the chicken mixture; sprinkle with pecans.

Notes

https://www.mommysroadtohealth.com/chicken-with-apricot-sauce/