Apricot Chicken with Balsamic Vinegar

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2 tablespoons extra-virgin olive oil
2 pounds chicken breast tenderloin, cut into bite-size pieces
salt and pepper to taste
1 large onion, sliced   (optional)
¼ cup balsamic vinegar, or to taste
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon fresh thyme chopped
3 tablespoons chopped fresh flat leaf parsley (optional)

Apricot Chicken with Balsamic Vinegar

Apricot Chicken with Balsamic Vinegar
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Phase 1
Heat the olive oil in a large bowl with a lid on medium-high heat. Seed the chicken with salt and pepper, and cook in hot oil until golden brown around the edges, but pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 more minutes. Pour in the balsamic vinegar, bring it to a boil, and allow it to reduce for a few minutes.

Phase 2
Cut half of apricots in half, leaving the others whole. Place the apricots in the skillet, and add to the chicken stock. Bring to a boil, then preserve the apricots and stir in the thyme. Boil the medium-low, cover, and simmer for 10 to 15 minutes, until the apricots become soft. Sprinkle with chopped parsley to serve.

Companion tip
Reynolds® aluminum foil can be used to keep food moist, it can be cooked evenly, and can make cleaning easier.

Nutrition fact
per serving:
327 calories; 6.4 grams total fat; 65 mg cholesterol; 164 mg sodium. 44.6 grams of carbohydrate; 25.1 grams of protein; Full nutrition material

Apricot Chicken with Balsamic Vinegar

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