Apricot Chicken

6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken breasts in a 9 x 13-inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

Makes 6 servings.

Nutrition per serving (6 servings): Calories 280, Protein 27 grams, Total Fat 1 grams, Sodium 106 milligrams, Cholesterol 68 milligrams, Carbohydrates 39 grams, Fiber 0 grams

Apricot Chicken

Posted by MaryEllen29 at recipegoldmine.com 4/4/02 2:53:46 pm

6 pound boneless chicken breasts
1 cup apricot jam
1 cup orange juice
3 medium onions, saut

Apricot Chicken

1 (3 pound) chicken (or chicken pieces)
1/3 cup oil
1 envelope French onion soup mix
1/4 cup flour
1 1/2 cups water
15 ounces apricot nectar (3 small cans)
2 chicken bouillon cubes
Salt and pepper
1/2 cup sour cream

Cut chicken into serving size pieces. Heat oil in pan. Add chicken pieces. Cook, turning occasionally, until chicken is well browned on all sides. Remove chicken and reserve pan drippings. Place chicken in ovenproof dish. Add dry French onion soup mix and flour to pan. Stir until flour is golden brown. Remove pan from heat. Add water, apricot nectar, crumbled bouillon cubes, salt and pepper. Mix until smooth. Return to heat and stir until sauce boils and thickens. Stir in sour cream. Pour sauce over chicken. Bake, covered, in moderate oven for 45 to 55 minutes or until chicken is tender.

Serves 4.

Apricot Chicken

1 fryer, cut up
1/4 cup flour
2 tablespoons vegetable oil
1/3 cup teriyaki sauce
2 tablespoons apricot preserves
1 tablespoon minced onion
1 tablespoon lemon juice

Coat chicken with flour; brown slowly in hot oil. Combine remaining ingredients. Pour evenly over chicken. Cover, reduce heat, and simmer 45 minutes, or until chicken is tender, turning over once.