Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan.
Easy Apricot Chicken In A Pan
Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan.
Recipe Summary Easy Apricot Chicken In A Pan
Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!Ingredients | Apricot Chicken Recipes Oven
2 cups uncooked white rice
3 ½ cups water
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
2 cups chicken stock
12 dried apricots, chopped
1 (8 ounce) jar apricot preserves
1 tablespoon cornstarch
2 tablespoons water
Directions
Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.
Info | Apricot Chicken Recipes Oven
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Easy Apricot Chicken In A Pan
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Healthy,
