Apricot Chicken Breasts

Apricot Chicken Breasts requires roughly 20 minutes from start to finish. This recipe makes 4 servings with 347 calories, 28g of protein, and 9g of fat each. For $1.76 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 92 people have tried and liked this recipe. It works well as a beverage. A mixture of green onions, apricot preserves, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Apricot Chicken Breasts, Apricot Ginger Chicken Breasts, and Cinnamon-Apricot Chicken Breasts.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 can (15 ounces) apricot halves

1/4 cup apricot preserves

2 tablespoons butter

Hot cooked rice, optional

3 teaspoons cornstarch

4 green onions, chopped

1/4 teaspoon pepper

1/4 teaspoon salt

4 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons white wine vinegar

Equipment:

kitchen thermometer

frying pan

bowl

Cooking instruction summary:

Directions Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a meat thermometer reads 170°. Remove and keep warm. Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired. Yield: 4 servings. Originally published as Saucy Apricot Chicken in Weeknight Cooking Made EasyAnnual 2005, p87 Nutritional Facts 1 chicken breast half with 1/2 cup sauce (calculated without rice) equals 324 calories, 8 g fat (4 g saturated fat), 78 mg cholesterol, 275 mg sodium, 39 g carbohydrate, 2 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a meat thermometer reads 170°.

2. Remove and keep warm.

3. Drain apricots, reserving juice.

4. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet.

5. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.

6. Add apricots and chicken; heat through. Sprinkle with onions.

7. Serve with rice if desired.


Nutrition Information:

Quickview
380k Calories
28g Protein
9g Total Fat
45g Carbs
18% Health Score
Limit These
Calories
380k
19%

Fat
9g
14%

  Saturated Fat
4g
27%

Carbohydrates
45g
15%

  Sugar
16g
18%

Cholesterol
87mg
29%

Sodium
337mg
15%

Get Enough Of These
Protein
28g
56%

Vitamin B3
12mg
64%

Selenium
42µg
61%

Vitamin B6
0.99mg
50%

Vitamin A
2407IU
48%

Phosphorus
304mg
30%

Vitamin K
29µg
28%

Manganese
0.52mg
26%

Potassium
773mg
22%

Vitamin B5
2mg
22%

Vitamin C
15mg
19%

Magnesium
53mg
13%

Fiber
2g
11%

Vitamin B2
0.18mg
11%

Copper
0.2mg
10%

Vitamin E
1mg
10%

Zinc
1mg
9%

Vitamin B1
0.13mg
8%

Iron
1mg
7%

Folate
24µg
6%

Calcium
41mg
4%

Vitamin B12
0.24µg
4%

Vitamin D
0.22µg
1%

covered percent of daily need
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