Thursday, May 24, 2007

Apricot Chicken

This recipe is from Comfort Foods: Rachael Ray's 30 Minute Meals, I don't measure anything when I make it and it's always fantastic.

2 tablespoons extra-virgin olive oil (evoo)
2lbs chicken tenders (I use 3-4 chicken breasts)
salt and pepper to taste
1 large onion chopped
2 tablespoons cider vinegar or white wine vinegar
12 dried pitted apricots chopped
2 cups chicken broth
1 cup apricot all-fruit spread or apricot preserves
2 tablespoons chopped chives for garnish (I don't use)

Heat a large skillet with a lid over medium-high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side.

Add onions and cook, 5 minutes.

Add vinegar to the pan and let it evaporate.

Add apricots and broth. When broth 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 chives as garnish.

I like this with just a nice green salad or on rice.

No comments: