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Apricot Chicken Breasts

 Apricot Chicken Breasts
Canned apricots add color and nutrition to this delicious sauce served over chicken breasts.
4 ServingsPrep/Total Time: 25 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 can (15 ounces) apricot halves
  • 3 teaspoons cornstarch
  • 1/4 cup apricot preserves
  • 2 tablespoons white wine vinegar
  • 4 green onions, chopped
  • Hot cooked rice, optional


  • 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 meat 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. Yield: 4 servings.

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Apricot Chicken Breasts (continued)

Nutritional Facts: 1 chicken breast half with 1/2 cup sauce (calculated without rice) equals 324 calories, 8 g fat (4 g saturated fat), 78 mg cholesterol, 275 mg sodium, 39 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.