Apricot Chicken

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I loved the friut and was sweet and tangy.. My family loved it
we have had it several time... love it

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Had some reservations that it might be too sweet, but I made it as written and it came out great. High quality preserves (mostly apricots without a lot of other stuff makes a big difference. Also used California dried apricots instead of Turkish ones to insure the dish was not too sweet. Will make with grilled chicken breasts next time.

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Saw the show yesterday and wanted to make it, but had boneless pork chops defrosted. They were large and about 1/2 thick and I cut them in half, salted and pepperd them and then dredged in flour. Flollowed the rest of the recipe and did NOT have apricots so I did not even put them in. Added chicken stock and let cook UNCOVERED for about 5 -10 min. Added the preserves cooked a minute or so. I then added about 1 1/2 tablespoons cornstarch mixed with a little water slowly and let it bubble to the desired consistancy. This turned out terrific, not too sweet as some reviewers complained. Maybe since I left out the dried apricots. I am sure you could add some peppers with the onions to make a real chinese type dish. Definitely give this a try.

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This has been in my meal "rotation" for a few months now and I am obsessed! I really enjoy sweet and sour chicken from chinese restaurants, but it's not exactly easy on the waistline. I think this is a great swap for chinese and you won't even miss the fact that it's not deep fat fried!!! I make this so often that I eyeball just about everything but here's a few tips, I add more died apricots (maybe 6 extra reduce the chicken broth by 1/2 cup and I add a few tablespoons of flour to thicken everything up. If you think it's going to be watery or looks watery add chicken broth half cup at a time until you reach the consistency you like, you can always add more but you can't take it back out! I also eyeball the flour, I add it right before the dish simmers probably about two tablespoons, check it halfway through and if it needs to thicken more or you think it's to watery add a little more flour. I serve over brown rice and it is the perfect meal!!!

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I am constantly made fun of for ever cooking this meal. I followed the recipe to the T and was told it seemed like the apricots sucked the life out of the chicken.
Definately not a keeper!

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I was at Olive Garden the other day and ordered the Venitian Apricot Chicken and when it was served the sauce was very watery and it was sweet. I didn't care for the sweetness of it and when I made this at home instead of using apricot preserves, I pureed some drained apricots that were in light syrup out of a can. It reduced the sweetness quite a bit. I will make this again.

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Just thinking about this recipe makes me nauseated. It was too sweet and the sauce had a weird consistency. I would never make this again.

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made this for my 2 year old daughter, my friend and her 2 year old. everyone ate it and my friend loved it so much that she wanted the recipe.

i took the advice of others and added a bit of cornstarch and the sauce was just fine. i love sauce, and i love sweet.

i made brown rice as a bed for the chicken and it made a nice sort of asian dish.

because i like spice, i could see adding a pinch of red pepper flake, but the dish is great as-is, even for kiddos.

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Absolutely delicious! I paired it with the butternut squash risotto as suggested in the show and my family loved it! I find myself making it at least once a month and if it were up to my daughter, I'd be making it every week! Thank you for a great and simple recipe!

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Thank you Rachel....this was easy and delicious. The sauce was not thick enough for my liking so I also added a tbsp of cornstarch at the end. I did not want to reduce the chicken stock because people said it was too sweet. It makes alot of sauce, but I like to use it to cover my veggies or rice and I hate when there is not enough sauce. I'm looking forward to left-overs.