Apricot Chicken
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 97 milligrams
- Sodium
- 309 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 1 grams
- Protein
- 34 grams
- Sugar
- 26 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 97 milligrams
- Sodium
- 309 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 1 grams
- Protein
- 34 grams
- Sugar
- 26 grams
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.
