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Apricot Chicken  Recipe

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This recipe for Apricot Chicken , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 pounds chicken tenders
Salt and pepper
1 large onion, chopped
1 Tbsp cider
or white wine vinegar
l2 dried apricots, chopped
2 c chicken stock
1/2 c apricot preserves
3 Tbsp chopped flat-leaf parsley, for garnish

Directions:
Directions:
Cut in 1/2 inch strips-I used breasts, cheaper.
Brown chicken in hot oil, add chopped onion, cook 5 min. Add vinegar to pan, 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 l5 min. Serve with chopped parsley. I used a little cornstarch slurry to thicken broth, served over rice. This is very easy to make and is very tasty. In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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