I had some friends over for dinner tonight.Â Last night when I was preparing the chicken dish that I served, I mixed up the sauce from memory.Â I have made the dish several times, and I felt that I didn’t need to look at the recipe.Â I spooned some apricot preserves in a bowl, poured in some prepared mustard, some catalina dressing, and two packages of onion soup mix.Â It looked a little different from what I remembered before.Â So I decided to check the recipe after all.Â Oh no! There is no mustard in the recipe!Â What was I thinking of?
I didn’t have enough ingredients to throw it out and start over.Â So I decided to leave it the way it was.Â After all, surely a little mustard wouldn’t ruin it.Â Â I poured the sauce over the chicken, put the pan in the refrigerator, and went to bed.
As soon as I got home from work this afternoon, I put the pan in the oven.Â Soon a really great aroma filled the house.Â My friends arrived and we chatted for awhile.Â When dinner was ready, I sat down with more than a little apprehension.Â Would the chicken be edible?Â Would the mustard clash with the other tastes?Â I hadn’t seen these friends in several months.Â I sure didn’t want dinner to be a disaster.
It wasn’t.Â The chicken was even better than the original recipe. Â My friends raved about how goodÂ it was.Â And they even went back for second helpings.
So YEA!Â My memory lapse helped me come up with a new recipe.
So here is the new and improved recipe:
Ricky and Lyn’s Sweet and Sour Chicken a la Carol
8 boneless chicken breasts (I use frozen chicken tenderloins)
1 8-ounce jar peach or apricot preserves
1 8-ounce bottle Catalina dressing
2 envelopes onion soup mix
1/4 cup prepared Dijon mustard
Mix all ingredients except chicken breasts.Â Place chicken in casserole dish.Â Pour mixture over the chicken breasts. Bake covered for 1 hour at 350 degrees. Remove cover and bake an additional hour.
I serve it over rice.