Shelly’s Apricot Glazed Chicken -- Quad-Cities Online Recipe Book
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Main Dishes:

Shelly’s Apricot Glazed Chicken

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Ingredients

4 chicken breast halves, skinless and boneless
Salt and pepper
2 tablespoons canola or olive oil
1 medium onion, diced
1 clove garlic, minced
1 cup low sodium chicken broth, plus more if sauce needs thinning
4 heaping tablespoons apricot preserves
2 tablespoons apple cider vinegar
2 pats unsalted sweet cream butter
1/2 teaspoon Thai garlic chili pepper sauce, or more to taste (optional)
Rice pilaf, such as Near Eas pilaf with almonds

Instructions

Pound each chicken breast between plastic wrap to about 1/2-inch thick. Season chicken with salt and pepper on both sides. Heat oil on high in a large skillet. Lightly brown chicken in hot oil 3-4 minutes per side. Remove chicken to a plate and cover to keep warm. Reduce heat to medium-low. Add onion to pan and sauté until onion has softened, about 3-4 minutes. Add garlic and sauté 1 minute. Add chicken broth to deglaze the pan; stirring up all brown bits from pan bottom. Add apricot preserves and vinegar; stir in and let sauce reduce and thicken 3-4 minutes. Check seasoning to see if it needs any more salt; add more if needed. (Stir in Thai chili pepper sauce here if using.) Add chicken breasts and their juices; back to pan turning to coat. Cover and simmer 10-15 minutes for chicken to completely cook through. Remove from heat. Stir butter into glaze until melted and incorporated; spoon over chicken. Serve chicken breasts and sauce over a rice pilaf. Serves 4.

Shelly Voss Rock Island



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