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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

06/18/2010
Anonymous

Really good. Relatively simple but very tasty. Really liked this method of doing the chicken too.

My only amendment was to add 2 grilled red peppers. I cut them lengthways into 4s, remove seeds and pith etc, grill them skin side up on a very high temperature until the skin blackens all over, put them in a plastic freezer bag for at least 10 mins (but usually until the dish is ready), take them out and slide off the blackened skins before adding them to the final dish with the chicken. Provides a nice counterbalance to the sweetness of the apricot and the seared taste of the chicken.

Comments
05/12/2010
Anonymous

This recipe was wonderful. I also used the chicken broth in place of white wine (low sodium as well). I had to substitute the dried apricots as well and the recipe was still absolutely delicious! I would definently make this again!

Comments
04/07/2010

I used chicken broth instead of wine and served it with quinoa. It was soooo good! It was an easy and quick recipe. Will definitely make this again

Comments
03/30/2010

We loved this recipe! I used dried apricots since fresh were not in season. I chopped them up and poured a little hot water over them for about 10 minutes before using in the recipe. Other than that, I did not make any changes. Will definitely make this again!

Comments
03/25/2010
Anonymous

Very yummy and very easy. I used dried apricots instead of fresh, since fresh aren't in season, so I added extra wine and let the sauce cook a bit longer, although I wish I'd taken the time to reconstitute them beforehand. Also used pear jam instead of apricot, which was good, but the pear jam was rather sweet so it made the sauce a little sweeter than I expected. But that's just me using what I had on hand. Would definitely try again!

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