Chicken Breasts With Apricot Onion Pan Sauce Recipes

CHICKEN BITES WITH APRICOT SAUCE

Steps:

• Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

CHICKEN BREASTS WITH APRICOT-ONION PAN SAUCE

Steps:

• Preheat the oven to 350°F
• In a bowl, cover the apricots with hot water & 3 Tablespoons of apricot brandy and let stand until soft, about 15 minutes; drain.
• Meanwhile, dry the chicken with paper towels and season with salt and pepper.
• In a stainless steel skillet, heat the oil & crushed red pepper flakes, if using.
• Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes.
• Flip and cook about 3 minutes longer.
• Transfer the chicken to a baking sheet and roast for about 14 minutes.
• Add the onion, garlic, thyme and bay leaf to the skillet.
• Season with salt and cook over moderate heat until the onion is tender.
• Add the wine and boil until reduced by half, scraping up the browned bits in the skillet.
• Add the chicken stock, apricots and apricot preserves and bring to a boil.
• Cook over high heat until the sauce thickens.
• Off the heat, swirl in the butter until melted.
• Discard the thyme sprigs and bay leaf.
• Season the sauce with salt, & pepper.
• Transfer the chicken to plates, spoon the sauce on top and serve.

EASY BAKED APRICOT CHICKEN BREAST

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet over medium-high heat.
• Season the chicken with black pepper (do not use any salt).
• Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
• In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
• Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
• Serve with rice.

APRICOT CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.