This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It’s super yummy and a hit every time!
Original recipe makes 8 servings
Ingredients
2 tablespoons extra-virgin olive oil
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
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PREP
25 mins
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COOK
30 mins
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READY IN
55 mins
Directions
- 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.
Nutrition
Calories: 327 kcal
Carbohydrates: 44.6 g
Cholesterol: 65 mg
Fat: 6.4 g
Fiber: 2.4 g
Protein: 25.1 g
Sodium: 212 mg