Chicken Apricot Preserves
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
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
Reviews
I reduced it to make 2 servings.Im eating it right now and it's really good.
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!
easy to make
No comment left
my family favorite!
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.