Quick Apricot Almond Chicken Recipe

3 3 6
Quick Apricot Almond Chicken Recipe
Quick Apricot Almond Chicken Recipe photo by Taste of Home
Publisher Photo

Quick Apricot Almond Chicken Recipe

Read Reviews
3 3 6
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.

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

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

  • 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
  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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Apricot Almond Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 161247
Reviewed Nov. 11, 2014

"I thought this was just okay. A little too sweet for me."

MY REVIEW
Dianaore User ID: 1737743 93578
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
toni_jones User ID: 4951189 145610
Reviewed Mar. 10, 2010

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

Loading Image