Author Archives: Linda

Honored, Exalted, Glorified

Our church choir will sing this song. Maybe next Sunday. I like to look over examples on the internet so I can get a better idea of how the song goes. . . I love choir!
When I go to Wednesday’s practice I sit down, look around and observe my friends coming in, smile, sigh a contented sigh and then say a prayer I’m glad to pray . . .
Dear Jesus,
Here’s a gift I lay before you and share with you. May you be glorified as this choir session begins. Thank you for our choir director and his wife. Thank you for their talents they share with us. Give them wisdom as they lead us. Dear Lord, I asked that you accept our offering of praise. Here, too, is my offering of personal praise. Thank you for the enjoyment of singing. =)

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APRICOT DIJON MUSTARD CHICKEN
Printed from COOKS.COM
1 (12 oz.) can apricot nectar
3 tbsp. Dijon mustard
3 whole chicken breasts; split, boned and skinned
2 1/4 c. regular strength chicken broth
1 3/4 c. couscous (type of pasta)
2 tbsp. minced, fresh basil leaves (optional)
2 limes, quartered
In a 10 or 12 inch frying pan, combine nectar and mustard. Bring mixture to boil over high heat. Lay chicken meat side down on top of mixture. Cover; reduce heat and simmer until meat is no longer pink in thickest section (15 to 18 minutes). Turn breasts over for 10 minutes. Meanwhile, in another pan bring both to a boil. Stir in couscous. Remove from heat cover and let sit for 5 minutes. Stir with fork until fluffy. Pour onto a platter. Lay chicken on top. Cover with foil. Boil apricot liquid on high until reduced to 1 cup (5 minutes). Pour sauce evenly over chicken and couscous. Garnish with sprig of basil with wedges of lime for added flavor. Serves 6.

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