Apricot Chicken

By apanda

  • 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 (I used the All fruit type-no sugar)

  • 3 tablespoons chopped flat-leaf parsley, for garnish

  1. 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.

Nutritional Facts


dinner chicken chicken/poultry skillet apricots

1 reply