Apricot Chicken

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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!

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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.

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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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Delicious! Doesn't look the most attractive but it was really great and easy. It will be a regular in my house for sure!

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I made this last night. I changed it some.
1c of chicken broth
I used balsamic vinager
Add a little garlic powder and curry powder
Cook on a med-high heat add corn starch to thicken

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My boyfriend absolutely loved this. I took some of the reviews suggestions and only used 1 1/2 c. of chicken stock and added some flour to thicken it up. Delicious.

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Oh Racheal, this recipe was a total disappointment, and it seems like I keep striking out with your recipes. The chicken barely absorbed any flavor and overall did not turn out well. I followed your instructions to the letter.

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Awesome... I love this dish.. oh my family does also lol..

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love this recipe i change it a little everytime i make it by adding mango or extra onions and garlic

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IT WAS GREAT