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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love dried apricots, so when I saw this recipe from my local supermarket I had to save it. It has the classic blend of sweet, sour, salty, tangy flavors that I love. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 cup dried apricot |
1/4 cup sliced green olives |
1 1/4 lbs boneless skinless chicken breasts |
1 teaspoon dried oregano |
2 teaspoons minced garlic |
1/8 teaspoon black pepper |
1 bay leaf |
14 ounces chicken broth |
1/4 cup red wine vinegar |
Directions:
1. Preheat large saute pan on medium-high heat for 2-3 minutes. Chop apricots and olives coarsely.
2. Place oil in pan; swirl to coat. Add chicken and cook 2-3 minutes (do not turn). After 2-3 minutes, turn chicken; add garlic, apricots, and olives. Cook 2-3 minutes more, stirring occasionally, or until garlic begins to soften.
3. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5-7 minutes, turning chicken once, or until internal temperature of chicken reaches 165 degrees F.
4. Remove chicken from pan; increase heat to medium. Cook sauce 2-3 minutes or until slightly thickened. Remove and discard bay leaf. Slice chicken and serve with sauce.
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