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Apricot Chicken Recipe

Satisfying chicken dish with an intense fruit flavor and a touch spiciness.
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SERVINGS
4
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 1/4 cup red onion - chopped fine
  • 2 cloves garlic - chopped fine
  • salt and pepper to taste
  • 1 cup apricot nectar
  • 1 cup chicken stock
  • 2 tablespoons arpicot jam
  • 10 dried apricots, quartered
  • 1 chipotle chile in adobo sauce - chopped fine
  • 2 tablespoons unsalted butter to finish sauce
Container:large skillet and serving platter
Directions
PREP
30 mins
COOK
20 mins
READY IN
50 mins
CHICKEN:
  • Heat large skillet over medium heat, heat the butter and oil.
  • Season the chicken with salt and pepper and add to the skillet.
  • Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
  • Transfer to a dish to keep warm in the oven while making sauce.

SAUCE:
  • In the same skillet, add the onion and cook until tender, approximately 5 minutes.
  • Add garlic and cook one more minute.
  • Add nectar, chicken stock, jam and dried apricots.
  • Bring to a boil and cook down until reduced by half, approximately 10 mintues.
  • Add chipotle and stir to combine.
  • Reduce the heat and add butter.
  • Return the chicken to the skillet with the juices.
  • Turn chicken pieces to coat with sauce and cook until done.
  • Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top.
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