Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil,

  2. 2 turns of the pan

  3. 2 pounds chicken tenderloins, cut in

  4. 1/2 across on an angle Salt and pepper

  5. 1 large onion, chopped

  6. 2 tablespoons cider or white wine vinegar

  7. 12 dried pitted apricots, chopped

  8. 2 cups chicken stock

  9. 1 cup apricot all fruit spread or apricot preserves

  10. 3 tablespoons chopped flat-leaf parsley, for garnish

Instructions Jump to Ingredients ↑

  1. 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 .


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