From Our Kitchen To Yours...
Apricot Chicken with Balsamic Vinegar
| 2 T | EVOO |
| 2 pounds | chicken breast tenderloins, cut into bite-size pieces |
| salt and pepper, to taste | |
| 1 | large onion, chopped (optional) |
| 1/4 c | Balsamic Vinegar, to taste |
| 20 | dried apricots |
| 1 c | chicken stock |
| 1 c | apricot preserves |
| 1 T | chopped fresh thyme |
| 3 T | chopped fresh flat-leaf parsley (optional) |
Directions:
- Heat the EVOO in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the Balsamic Vinegar, bring it to a simmer, and allow it to reduce.
- Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
F. Oliver’s Vinegar and Oil recommendations:
- Tuscan Garden EVOO
- Petit Beurre EVOO
- Royal Pomegrante Balsamic Vinegar
- Felix Oliver’s 18-Year-Old Balsamic Vinegar
- 12-Year-Old White Balsamic Vinegar
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