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Seared Chicken with Apricot Sauce

May/June 2009

Your rating: None Average: 4.2 (186 votes)

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.



READER'S COMMENT:
"Easy and tasty. Unfortunately could not get fresh apricots. The dried ones I used were high-quality, chewy and flavorful. Will try it with fresh apricots when I next stumble upon them but its good with the dried version too and is an...
Seared Chicken with Apricot Sauce

33 Reviews for Seared Chicken with Apricot Sauce

10/12/2010
Anonymous

Easy and tasty. Unfortunately could not get fresh apricots. The dried ones I used were high-quality, chewy and flavorful. Will try it with fresh apricots when I next stumble upon them but its good with the dried version too and is an easy week night dinner.

Comments
08/18/2010
Anonymous

I made this recipe last night and I must say it's freaking AWESOME!! I can't wait to make it again when my father in law is here waa hoo!!

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08/16/2010
Anonymous

I made a few changes to this recipe, and it still turned out great! Instead of white wine, I used Caribbean Jerk marinade, and used canned peaches and peach preserves instead of apricots. I simmered the jerk in the skillet with the juice from the canned peaches, before dicing peaches and simmering. The only other thing I added was the chicken, salt, and pepper. Tasted like something I would have gotten from a restaurant! Will make again!!

Comments
08/04/2010
Anonymous

The apricot flavor was intense! Using fresh fruit really made this dish. The sauce was a tad sweet for me though so I used a splash of white wine vinegar and 1 Tbsp of Dijon. It really balanced the sweetness. I used chicken tenders too as they were on sale. I served it as recommended with brown rice and spinach. Filling and yummy!

Comments
07/13/2010
Anonymous

I made exactly as recipe stated and it was wonderful. It's so rare for me to buy fresh apricots.
Like other posters here, I usually have dried on hand and they probably would have been fine.
But the fresh ones were so soft and plumpy and added a nice freshness to the recipe.
One thing: I don't think they pounded that breast in the picture because mine was as big and flat as a salad plate. But if you're restricted to proper portions like I am, half a breast was a big eyeful on the plate.
Even the hubs loved it.

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