Saturday, May 8, 2010

Low-Sodium Apricot Chicken

Low-Sodium Apricot Chicken
From Sparks Recipes


2 tablespoons extra-virgin olive oil
4 chicken breasts, cut in cubes or thin slices
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish


Heat a large skillet over medium high heat.
Add oil and chicken and season with salt and pepper. Lightly brown the chicken a few minutes on each side, then add onions. Cook 5 minutes.
Add vinegar to the pan and let it evaporate. Add apricots and stock.
When stock comes to a bubble, add preserves and stir to combine.
Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Number of Servings: 8

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