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:

Equipment:

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