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!
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
My husband and I really liked this recipe! It was very easy and fast to make.
This recipe is delicious! I used Chicken broth instead of white wine (I usually use Vermouth and didn't have enough). In the middle of the recipe I realized I was out of apricot preserves and sub'd maple syrup. Worked great! Next time (this one is definitely going into the rotation) I'll use the preserves or I may even try the Pineapple Habanero Jam I can at the grocery store.
My family and I loved this recipe. The only change that I made was to add a little red pepper flakes to give it a little spice. It was delicious. Can't wait to make it again!!!!