Quick Apricot Almond Chicken Recipe
Quick Apricot Almond Chicken Recipe photo by Taste of Home

Quick Apricot Almond Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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°.
  3. 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 over chicken; sprinkle with almonds. Serve with rice. Yield: 6 servings.
Originally published as Apricot Almond Chicken in Simple & Delicious September/October 2006, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Quick Apricot Almond Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 19, 2010

"My family really liked this recipe and they are not ones to care for sauces much. It was a really large amount of sauce for just 4 of us so I am freezing the rest as it would be tasty on any white meat or even on meatballs with rice. I served this chicken dish with stuffing and lemon pepper green beans."

MY REVIEW
Reviewed Mar. 10, 2010

"The lemon juice and Dijon mustard over powered the sauce."

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