Apricot Chicken
Source: Lawrence University Food Services Dept.
I got this recipe when I was working at Lawrence University
as an Administrative Assistant in the catering department.
Pretty presentation!
Ingredients
- 6 chicken breasts, skinless
- 1 Tbls. canola oil
- salt and pepper to taste
- 1/2 c. onion, diced
- 1 t. minced garlic (1-2 cloves)
- 1/2 t. curry powder
- 1/2 t. cumin, ground
- 2 t. soy sauce
- 1 t. honey
- 2 c. apricot nectar
- 1/2 pkt. Lipton onion dry soup mix (or French onion)
- 1/2 c. dried apricots (sliced in half)
- 1 Tbls. chopped parsley, fresh
Instructions
Lightly season chicken with salt and pepper.
Heat oil in a pan and when hot, add chicken breasts and lightly brown on both sides. Transfer to an ovenproof casserole dish. Do in 2 batches, if needed.
Add a little more oil to pan and reduce heat to low. Add onion and garlic, and cook gently 2-3 minutes to soften. Stir in spices, honey, and soy and apricot nectar. Bring to a boil and simmer 5 minutes.
Dissolve dry soup mix with 1/2 c. cold water; add to pan and stir in to thicken.
Pour sauce over chicken, add dried apricots, cover and bake at 350 degrees for 45-55 minutes depending on how big your chicken breasts are.
Place chicken on a platter and pour sauce back over chicken.
Sprinkle with chopped parsley and serve.