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Chicken With Apricot Sauce


Submitted by Deanna Jones, Kentucky USA

Apricots are not as popular as apples and bananas, but they are just as healthy, if not more so.  And, there are several different varieties.

Apricots are an excellent source of Vitamins A, C, E, potassium, and iron, as well as being a great source of beta-carotene.  The fruit contains no fat and a small amount of carbs (about 8g of carbs for two apricots, 2 of those being from dietary fiber).

They are very beneficial for good eyesight and also help to prevent heart disease and other ailments. Rich in powerful antioxidants, such as Lycopene, apricots strengthen the immune system. They are also a good source of fiber.

Dried apricots have an even higher concentration of vitamins and nutrients, but are also slightly higher in carbs. Apricots can be enjoyed in cakes and pies, with ice cream or sorbets and yogurt, as a jam or jelly, used as a sauce or as a fruit topping for salads, cereal, pancakes, and other foods.

You could go looking for apricot products here.




4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

1/4 cup all-purpose flour

1 tablespoon canola oil

3/4 cup dry white wine

1 medium shallot, minced

4 fresh apricots, pitted and chopped

2 tablespoons apricot preserves

2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried


Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.


Makes 4 servings.