EASY APRICOT CHICKEN IN A PAN

Easy Apricot Chicken in a Pan image

Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!

Provided by Iron Chef Greggers

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 50m

Yield 8

Number Of Ingredients 11

Previous Next

Ingredients

2 cups uncooked white rice
3 ½ cups water
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
2 cups chicken stock
12 dried apricots, chopped
1 (8 ounce) jar apricot preserves
1 tablespoon cornstarch
2 tablespoons water

Steps:

Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 69.4 g, Cholesterol 58.7 mg, Fat 6.4 g, Fiber 2.1 g, Protein 26.8 g, SaturatedFat 1.3 g, Sodium 237.5 mg, Sugar 21.2 g