Recipe courtesy of Rachael Ray

Apricot Chicken

Name: Apricot Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

Nutrition Info

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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.