So good! Unfortunately I guess apricots are out of season because I couldn't find them anywhere! I subbed peaches and it worked out great!!! Perfect sweetness and so delicious! I didn't realize you could add pics! Will take one next time!
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
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.
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!!
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!!
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!