by request

Below is the recipe for Apricot Chicken.

I am going to post the recipe as I prepare it.

I will follow it with how the actual recipe reads.

Both are delicious and virtually the same. 

However, I've found that the original recipe is a little too soupy for my taste.

Plus I usually cook for just the three of us so I make a few adjustments.

Apricot Chicken

2 Tbs extra-virgin olive oil

2 chicken breasts cut into strips or 1 lb chicken tenders

Salt and freshly ground black pepper, to taste

1 medium onion, chopped

2 Tbs cider vinegar or white wine vinegar

6 to 8 dried pitted apricots, chopped

1 C chicken broth

1/2 C apricot all-fruit spread or apricot preserves

Heat a large skillet with a lid over medium-high heat.  Add olive oil and chicken.  Season with salt and pepper. Lightly brown the chicken on each side. Add onions and cook, 5 minutes.  Add vinegar to the pan and let it evaporate.  Add apricots and broth.  When broth comes to a bubble, add preserves and stir to combine.  Cover pan, reduce heat and simmer, 10 to 15 minutes. 

I like to serve over brown rice.

The original recipe: 2 lbs chicken tenders, halved on an angle, 1 large onion, 12 dried pitted and chopped apricots, 2 cups chicken broth and 1 cup apricot preserves.

Also by request is the Brussels Sprouts recipe.  YUM!

1/4 C dried apricots, chopped

12 oz Brussels sprouts, thinly sliced

2 Tbs roasted, unsalted almonds, chopped (I usually use slivered almonds)

Heat 1 Tbs olive oil in a large skillet over medium-high heat.  Add Brussels sprouts, apricots, almonds, 1/2 tsp salt and 1/4 tsp pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.

I hope you enjoy!

If you cook any of my recipes, let me konw how they turn out.