Ingredients Jump to Instructions ↓

  1. 6 chicken breast halves -- skinned and boned

  2. 1 1/2 cups apricot nectar

  3. 1 tablespoon red wine vinegar

  4. 1 tablespoon brown sugar

  5. 1 tablespoon Dijon-style mustard

  6. 1 cup dried tart cherries

  7. 1 17 ounce can apricot halves -- drained and cut into

Instructions Jump to Ingredients ↑

  1. Preparation : Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken. Serving size: 1 chicken breast half "For a simple dinner, grill or broil chicken and top with this tangy sauce."


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