Apricot Chicken (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
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.
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