Saturday, May 22, 2010

Apricot Chicken

Yummm.... This is a winner dish. Serve with couscous and a squash or zucchini.
::kisses finger:: cest magnific!

Apricot Chicken

3-4 Boneless chicken breast
salt and pepper to taste
1 lg onion, roughly chopped
2 tbsp cider vinegar
12-15 died pitted apricots, chopped
2 cups (or 1 14oz can) chicken broth
1 cup apricot preserve

1. Heat large skillet with a lid over medium high heat, and add olive oil to just cover the bottom.

2. Season chicken breast with salt and pepper, and add to the pan. Lightly brown chicken on both sides.

3. Add onions and cook until tender (about 5 minutes).

4. Add vinegar to the pan and let it evaporate.

5. Add apricots and broth. Lightly boil until liquid reduced by about 1/3-1/2. Stir occasionally.

6. Cover pan, reduce heat to a simmer, and let chicken continue to cook all the way through (about 15-20) minutes.

7. Serve and ENJOY!

Recipe courtesy of Rachel Ray (with minor adjustments)

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