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Quick Apricot Almond Chicken

 Quick Apricot Almond Chicken
Our home economists streamlined Sherry Keller’s favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. “For variety, try it with other preserves,” Sherry notes from Lock Haven, Pennsylvania.
6 ServingsPrep: 10 min. + marinating Cook: 20 min.


  • 1/2 cup lemon juice
  • 1/4 cup Dijon mustard
  • 2 teaspoons minced garlic
  • 1/2 teaspoon white pepper
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup apricot preserves
  • 2 tablespoons butter
  • 1 cup sliced almonds
  • Hot cooked rice


  • In a small bowl, combine the lemon juice, mustard, garlic, pepper and
  • 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic
  • bag; add chicken. Seal bag and turn to coat; refrigerate for at
  • least 1 hour. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from chicken. In a large skillet over
  • medium heat, cook chicken in remaining oil for 8-10 minutes on each
  • side or until a meat thermometer reads 170°.
  • Meanwhile, in a small saucepan, combine cornstarch and broth until
  • smooth. Stir in the preserves, butter and reserved marinade. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Spoon

2 of 2

Quick Apricot Almond Chicken (continued)

Directions (continued)

  • over chicken; sprinkle with almonds. Serve with rice. Yield: 6
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.