Apricot Cranberry Chicken
We love this chicken with a tangy and delicious sauce!
Servings: 4 servings
Equipment
- Skillet (for cooking the chicken)
Ingredients
- 1½ pounds chicken breast tenderloins divided
- salt
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- ¾ cup chicken broth
- ½ cup dried cranberries
- ½ cup apricot jam
- 2 tablespoons cider vinegar
- steamed rice for serving (optional)
Instructions
- Sprinkle the chicken tenderloins with salt. In a large skillet, heat 1 tablespoon of oil over medium-high heat and brown half of the chicken on both sides. Remove from the pan; repeat with the remaining oil and chicken.
- Add onion to the same pan; cook and stir over medium heat for 2 to 3 minutes or until tender. Stir in the broth, cranberries, jam and vinegar; return to a boil. Reduce the heat and simmer, uncovered, for 2 to 3 minutes or until slightly reduced. Return the chicken to the pan; cook, uncovered for 4 to 6 minutes longer or until the chicken is no longer pink, turning the chicken halfway through.
- Serve over rice with sauce spooned over too.
Notes
Ingredient notes:
- You can also use whole chicken breasts for this recipe (or chicken cut into chunks).
- Use shallots in place of onion, if you'd like.
- Dried cherries or golden raisins can be used in place of dried cranberries.
- Apricot jam is the flavor of jam that I think works best in this recipe. Use regular or sugar-free (or all-fruit).
Nutrition
Serving: 1serving (without rice) | Calories: 389kcal | Carbohydrates: 34g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 375mg | Potassium: 713mg | Fiber: 1g | Sugar: 25g | Vitamin A: 113IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg