Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Cheap and Easy Entertaining
Rated: 4 stars out of 5Rate itRead users’ reviews (200)
* Filed under: Vinegar, Fruit, Apricot, Fruit, Meat,
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o Cuisine : American , General
o Season : Fall , Spring , Summer
* RECIPE
* RATINGS & REVIEWS(200)
*
Cook Time:
25 min
*
Level:
Easy
*
Yield:
6 servings
Close
Times:
Prep
10 min
Inactive Prep
—
Cook
25 min
Total:
35 min
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Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds chicken tenderloins, cut in 1/2 across on an angle
* Salt and pepper
* 1 large onion, chopped
* 2 tablespoons cider or white wine vinegar
* 12 dried pitted apricots, chopped
* 2 cups chicken stock
* 1 cup apricot all fruit spread or apricot preserves
* 3 tablespoons chopped flat-leaf parsley, for garnish
Directions
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.