Photo: Apricot Chicken Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 pounds chicken tenderloins, cut in 1/2 across on an angle
- Salt and pepper
- 1 large onion, chopped
- 2 tablespoons cider or white wine vinegar
- 12 dried pitted apricots, chopped
- 2 cups chicken stock
- 1 cup apricot all fruit spread or apricot preserves
- 3 tablespoons chopped flat-leaf parsley, for garnish
Directions
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Per Serving: Calories: 361; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 34 grams; Total carbohydrates: 35 grams; Sugar: 26 grams; Fiber: 1 gram; Cholesterol: 97 milligrams; Sodium: 309 milligrams
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By Karkle
on December 03, 2012
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I was SO relieved to read Midwest Doc's review, because I had almost EXACTLY the same experience, right down to the desperate corn starch rescue. It was just too soupy/watery, and in the end, all I could taste was apricot preserves. Blech!
By Midwest Doc
on June 07, 2012
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Oh Rachael. I thought we would be different. I thought we would be special. I read all the posts, reduced the chicken stock by half, used a large pan. They didn't know you like I did. I knew you wouldn't let me down. But at T minus 10 minutes, the lid came off. Too soupy. At T minus 5, I turned up the heat to boil rather than simmer and at T minus one, I was desperately mixing corn starch with a little cold water to save the meal. I'm sorry Rachael, but it's you, not me. This meal is a hot (soupy mess if you follow the recipe as written.
By stacyb1182
on January 21, 2012
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Very good...my husband and 2 year old loved it! I did like others and reduced the chicken stock by half and it became more of a glaze than a sauce. It created a more concentrated apricot flavor.
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