Chicken Breasts with Apricot-Onion Pan Sauce


  • 1 clove(s) garlic
  • 1 large onion
  • 1 bay leaf
  • 2 thyme sprigs
  • 0.5 cup(s) dry white wine
  • 4 skin-on boneless chicken breasts
  • 2 tablespoon(s) apricot preserves
  • + 5 more ingredients
    • 1.5 cup(s) chicken stock
    • 1 tablespoon(s) unsalted butter
    • 1 tablespoon(s) olive oil
    • 3.5 ounce(s) dried apricots
    • Salt and freshly ground pepper

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 modera...

View full recipe at Food & Wine


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