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Skillet Chicken With Apricots

User Rating 4 Star Rating (1 Review)

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Chicken With Apricots

Chicken With Apricots

Diana Rattray
Peaches can easily be substituted for the apricots in this tasty dish, or use canned apricots and less sugar.

Ingredients:

  • 1 scant tablespoon butter
  • 1 cup diced apricots (about 4 apricots)
  • 4 boneless chicken breast halves, or 1 pound chicken tenders
  • salt and pepper
  • 1 tablespoon olive oil
  • juice and zest of 1/2 lime or small lemon
  • 4 green onions
  • 2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
  • 1/2 cup dry white wine
  • 2 tablespoons brown sugar, packed

Preparation:

In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.

Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Sprinkle with salt and pepper. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.

Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Simple, easy, and very good!, Member LWhitt58

This was a super-simple dish to make. Have your mise en place ready at the start of cooking, and it's a snap to make. One slight change - I didn't have any chilé pepper, so I used about a half tsp. of Penzey's dried Aleppo pepper....added a very nice amount of heat to the dish. Also - the recipe calls for something in the ingredient list that is never mentioned again - the salt and pepper. Listing it just after the chicken makes it obvious to most that it is to be used to season the chicken before pan-browning, but there are some that might not realize that. Perhaps a correction by About.com could be made.

4 out of 5 people found this helpful.

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