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Apricot Salsa Chicken

 Apricot Salsa Chicken
In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons canola oil
  • 1 jar (16 ounces) salsa
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup apricot nectar
  • Hot cooked rice

Directions

  • In a large resealable plastic bag, combine the first four
  • ingredients; add chicken in batches. Seal bag and turn to coat.
  • In a large skillet, cook chicken over medium heat in oil until
  • browned on each side; drain. Stir in the salsa, preserves and
  • nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes or until sauce thickens and a meat thermometer reads
  • 170°. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 293 calories, 7 g fat (1 g saturated fat), 10 mg cholesterol, 779 mg sodium, 50 g carbohydrate, 4 g fiber, 5 g protein.

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Apricot Salsa Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.