Chicken Breasts with Apricot-Onion Pan Sauce Recipe


  • 1 tablespoon unsalted butter
  • 2 tablespoons apricot preserves
  • 1 ½ cups chicken stock
  • ½ cup dry white wine
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 garlic clove, thinly sliced
  • + 5 more ingredients
    • 1 large onion, diced
    • 1 tablespoon olive oil
    • Salt and freshly ground pepper
    • 4 skin-on boneless chicken breasts (9 ounces each)
    • 3 ½ ounces dried apricots

Preheat the oven to 350°. In a bowl, cover the apricots with hot water and let stand until soft, about 15 minutes; drain. Meanwhile, dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over mod...

View full recipe at SpringPad


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