Ingredients
8
8 servings
- •2 tablespoons extra-virgin olive oil
- •2 pounds chicken breast tenderloins, cut into bite-size pieces
- •salt and pepper to taste
- •1 large onion, chopped (Optional)
- •¼ cup balsamic vinegar, or to taste
- •20 dried apricots
- •1 cup chicken stock
- •1 cup apricot preserves
- •1 tablespoon chopped fresh thyme
- •3 tablespoons chopped fresh flat-leaf parsley (Optional)
Instructions
- Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
- Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Nutritional Facts
Per 8 servings
- Calories: 327
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 2g
- Protein: 25g
- Sugar: 33g
Related Recipes
Apricot Chicken II
Apricot-Glazed Chicken Breasts
Evin's Indian Apricot Chicken
Southern Apricot Chicken
Apricot Chicken Curry
Chicken and Peppers with Balsamic Vinegar
Air Fryer Apricot-Glazed Chicken Breasts
Easy Apricot Chicken
Spicy Apricot Chicken Stir-Fry
Baked Apricot Chicken
Instant Pot® Apricot Chicken Tagine
