Apricot Chicken

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2 lbs	908g / 32oz	Chicken tenderloins - cut in half across on an angle
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - chopped (large)
2 tablespoons	30ml	Cider or white wine vinegar
12		Dried pitted apricots - chopped
2 cups	474ml	Chicken stock
1 cup	237ml	Apricot all fruit spread = (or apricot preserves)
3 tablespoons	45ml	Chopped flat-leaf parsley - for garnish

Recipe Instructions

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.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D02) - from the TV FOOD NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.