2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
1/4 cup balsamic vinegar, or to taste
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
Instructions
Heat the olive oil in a large skillet with a lid over medium-high heat.
Season the chicken with salt and pepper, and cook in the hot oil
until golden brown around the edges, but still pink in the center,
about 5 minutes. Stir in the onion, and cook for about 3 minutes
more. Pour in the balsamic vinegar, bring it to a simmer, and allow
it to reduce for a few minutes.
Cut half of the apricots in half, leaving the others whole. Place the
apricots into the skillet, and pour in the chicken stock. Bring to a
simmer, then stir in the apricot preserves and thyme. Reduce the
heat to medium-low, cover, and simmer until the apricots have
softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Originally Submitted
3/31/2015
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