I love recipes that are fast. I mean, really fast. I hate to admit it, but some nights I don’t feel like following my weekly meal plan, and I just want to cook up something that will be ready as soon as the frozen veggies are done in the microwave. Or, as soon as the rice is done cooking in the rice cooker.
I decided to do a how-to video to go with this Apricot Chicken recipe, just so you can see how easy it is to prepare. I’ll also put the step by step written recipe at the bottom, for those of your that love to print out instructions. I can’t wait to hear what you all think of this one. It’s become a favorite in our house already!
Serves 4 to 6
Prep time: 3 minutes
Total time: 15 minutes
2 Large boneless chicken breasts, sliced in half lengthwise
1/2 cup apple cider vinegar (or whatever vinegar you have on-hand)
1/2 cup water
1/2 cup apricot preserves
1/4 cup flour
1/4 cup soy sauce
1 tablespoon minced garlic
2 teaspoons vegetable oil
2 pinches salt
2 pinches pepper
Place a large sauté pan or iron skillet on medium heat, and add in oil.
Slice your chicken breasts in half. Lightly sprinkle both sides of each half with flour, and rub in.
Place chicken halves carefully in the hot skillet, and lightly brown on both sides. Remove from pan and set aside.
Turn stove down to medium-low heat and put in the garlic. Stir well for 30 seconds.
Carefully pour in the vinegar and soy sauce. Stand back! The vinegar will create some fumes, so keep your eyes our of the mist.
Add in water, and stir, stir, stir, for 1 minute.
Add in the apricot preserves and stir until it’s completely melted into the pan sauce.
Return the chicken to the pan, top with salt and pepper, and cover. Let cook on medium low heat for 7 minutes.
After 7 minutes, take of cover and turn over the chicken. Let cook for another 4 to 5 minutes, uncovered.
Once done, place on a cute plate or platter and serve!
*This recipe also works well with boneless chicken thighs. Use 6 pieces of chicken, and there is no need to slice them in half.
*No apricot preserves? Try it with orange marmalade, strawberry preserves or even grape jelly.