Chicken Apricot Preserves Recipe

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Chicken Apricot Preserves Recipe
Chicken Apricot Preserves Recipe photo by Taste of Home
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Chicken Apricot Preserves Recipe

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4.5 4 5
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On busy days, I need a no fuss supper like my apricot chicken. Often I make the sauce ahead of time and use precooked chicken.—Tanya McKay, Wells, Nevada
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 cup apricot jam
  • 1 cup Catalina salad dressing
  • 2 to 3 tablespoons onion soup mix

Directions

In a large skillet, brown chicken in butter and oil over medium heat for 3 minutes on each side or until lightly browned. Combine the jam, salad dressing and soup mix; pour over chicken.
Cover and simmer for 10 minutes or until a meat thermometer reaches 170°. Yield: 8 servings.
Originally published as Saucy Apricot Chicken in Country Woman May/June 2005, p39

Nutritional Facts

4 ounce-weight: 264 calories, 14g fat (3g saturated fat), 12mg cholesterol, 582mg sodium, 34g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 cup apricot jam
  • 1 cup Catalina salad dressing
  • 2 to 3 tablespoons onion soup mix
  1. In a large skillet, brown chicken in butter and oil over medium heat for 3 minutes on each side or until lightly browned. Combine the jam, salad dressing and soup mix; pour over chicken.
  2. Cover and simmer for 10 minutes or until a meat thermometer reaches 170°. Yield: 8 servings.
Originally published as Saucy Apricot Chicken in Country Woman May/June 2005, p39

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Debglass11 User ID: 6300479 248510
Reviewed May. 22, 2016 Edited May. 23, 2016

"Great recipe - especially for a busy weeknight or weekend. I was super busy the day I made it, so I threw it all into the crockpot and cooked it a little over four hours on the low setting. I added an onion and green bell pepper cut into chunks, about 1/2 cup extra dressing and preserves and the whole packet of onion soup mix. This would be great served over rice with a side of steamed broccoli. I think kids would love it too! As a Taste of Home Field Editor, I recommend trying this!"

MY REVIEW
maryannet User ID: 1456288 225740
Reviewed May. 1, 2015

"easy to make"

MY REVIEW
JerCK User ID: 5768785 60643
Reviewed Jan. 18, 2011

"my family favorite!"

MY REVIEW
daisey5 User ID: 146806 60642
Reviewed Feb. 2, 2010

"I cut it down and made it for two. I also used the Kraft free Catalina dressing and did it in the slow cooker. It was very good."

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