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.