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Apricot Chicken Bake Recipe

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This is one of my original recipes, but I've made it so long that it's an "old favorite" for my family! I always try to include a variety of ingredients to give my recipes a unique touch. The combination in this dish is quite unusual, and people always want to know what's in it.

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Apricot Chicken Bake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2 whole chicken breasts, halved, skinned and boned
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped green pepper
1 tablespoon all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups chicken broth
1 cup (8 ounces) sour cream
1/4 teaspoon grated lemon peel
1/2 cup finely chopped dried apricots
Cooked egg noodles

Directions

In a skillet, saute chicken in butter until browned. Remove chicken. Cook onion and green pepper in drippings until soft. Add flour, paprika, salt and pepper; stir until well blended. Gradually add chicken broth, stirring until smooth and thickened. Remove from the heat; stir in sour cream, lemon peel and apricots. Arrange chicken in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Place hot noodles in a serving dish. Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without noodles) equals 321 calories, 18 g fat (11 g saturated fat), 94 mg cholesterol, 891 mg sodium, 20 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Apricot Chicken in Reminisce May/June 1993, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Apricot Chicken Bake (4)

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Reviewed on Jun. 07, 2011 by KScales

We apologize for the error, but the amount of chicken broth was accidentally omitted from this recipe. The correct amount is 2 cups. It will be posted to the recipe soon.

Taste of Home Test Kitchen

Reviewed on Oct. 03, 2010 by himmom

I found this recipe in TOH's book, "Low-Fat Country Cooking." As printed in the book, the recipe calls for 2 cups of low-sodium chicken broth. Apparently this information was omitted from the online recipe.