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.jpg)
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:
covered percent of daily need
