This was too sweet
Seared Chicken with Apricot Sauce
From EatingWell: May/June 2009
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.
34 Reviews for Seared Chicken with Apricot Sauce
These were so good. My husband (who wasn't sure what to expect when I started my diet and declared I was cooking healthy from here on out) was pleasantly surprised. I dislike the taste of cooking wine or alcohol, so I substituted apple juice with a bit of vinegar for the wine. I also did not have shallots, so I used onions. It turned out very tasty. Looking forward to making it again already. :)
Sweet and Tasty :) I used canned apricots, yummy!!
Used dried apricots (and many more than 4), but simmered in a little water first for about 5 minutes and then let them sit in the hot water until it was time to add them to the shallots and wine. Might try to brown the shallots a bit before adding the wine, but all and all this is a terrific recipe. Enjoyed the other comments, might throw in a little hot pepper jelly the next time. Will definitely make again!
I had a lot of fun making this recipe. I gave it 4 stars because my partner did not enjoy it so much...it was too sweet for his taste. He is more of a spicy dish person. But for what it was, it was really good. Quick and easy to prepare, it was a nice change from our usual chicken go-to recipe's. I might experiment next time using an apricot jalepeno jam instead of apricot preserves. I found fresh apricots okay, but I could not find apricot preserves without HFCS in it. That was disappointing. I served it with cheese risotto and steamed broccoli.