Thursday, April 22, 2010

Apricot Chicken

This recipe is from a Rachel Ray cookbook. I'm not sure which one.

2 tbsp. extra-virgin olive oil (evoo)

2 lbs. chicken tenders, halved on an angle

salt and freshly ground black pepper, to taste

1 large onion, chopped

2 Tbsp. 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 Tbsp. chopped chives, for garnish

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, 10-15 minutes. Serve chicken with a sprinkle of chives as garnish.

I put this on top of rice.

1 comment:

  1. Thanks so much for all the posts Erin. I am excited to try everything!