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Apricot Glazed Chicken Breasts
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|4 boneless, skinless chicken breasts|
|1/2 teaspoon kosher salt|
|1/2 teaspoon freshly ground pepper|
|2 tablespoons vegetable oil|
|1 cup chicken broth|
|3/4 cup apricot preserves|
|1 tablespoon soy sauce|
|1/2 cup sliced scallions, 3 green onions, for topping|
- Rub chicken breasts evenly with 1 tablespoon of the oil and season both sides with salt and pepper.
- Heat remaining tablespoon of vegetable oil in a large skillet over medium-high heat. When oil is very hot, brown breasts on both sides, about 2 minutes per side; remove chicken to a plate.
- Add broth, preserves, and soy sauce to hot skillet; bring sauce to boil then reduce heat to medium-low and add chicken back to the pan. Simmer 7 minutes, spoon apricot mixture over chicken several times; cook until chicken is no longer pink in center.
- Transfer chicken to plates, spooning apricot glaze over to coat. Sprinkle with scallions.
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