2 tablespoons butter or margarine
2 tablespoons white sugar
1 cup milk
2 pounds skinless, boneless chicken breasts
1/4 cup gelatin
1/4 cup dried apricots
3 tablespoons lemon juice
2/3 cup chopped fresh strawberries
1 (8 ounce) can crushed pineapple with juice
1 cup sliced almonds
Season chicken breasts with butter or margarine. Heat butter in a Dutch oven, or microwave oven, on stovetop; drain excess fat.
Place water in a skillet and melt. Stir in sugar, then stir in milk; heat over medium heat and stir until thickened. Decrease heat to medium, remove chicken from pan, and discard skin. Remove chicken from pan, and set aside to cool. Discard gelatin and apricots.
In a small bowl, mix lemon juice, sliced strawberries, crushed pineapple and almonds. Pour over chicken mixture; cook 10 minutes, turning every 5 minutes. Reduce heat, stirring occasionally, to medium-low. Cover pan, and cook 15 minutes, stirring occasionally, to achieve stew-like consistency. Drizzle sauce over chicken; serve.
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