Apricot Chicken with Balsamic Vinegar recipe
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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 ¼ 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
Nutrition Info
- 327.3 caloriescarbohydrate: 44.6 gcholesterol: 64.7 mgfat: 6.4 gfiber: 2.4 gprotein: 25.1 gsaturatedFat: 1.3 gservingSize: -sodium: 163.9 mgsugar: 32.7 gtransFat: : -unsaturatedFat: : -
Directions Apricot Chicken with Balsamic Vinegar
Directions
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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.