Apricot Chicken Recipe

Ingredients for Apricot Chicken

• 2 tablespoons olive oil
• Skinless Chicken Breasts
• Plain Flour
• Dry Onion Soup Mix
• 1 cup apricot nectar
• Chicken Stock
• 1 cup dried apricots (halves)
• 1 cup chopped carrots

How to Make Apricot Chicken

1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes and toss with 1/4 cup cornstarch.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pan.
3. Add 1 packet (1.7 oz) gluten-free French onion soup mix, 1 cup apricot nectar, and 1 cup gluten-free chicken stock to the skillet. Stir well to combine.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through. Smaller pieces will cook faster.
5. Stir in 1 cup dried apricots (halves) and 1 cup chopped carrots.
6. Simmer for an additional 5 minutes to allow flavors to meld.
7. **Alternative Oven Method:** Preheat oven to 350°F (175°C). Combine all ingredients (except parsley/cilantro) in a greased casserole dish. Bake, uncovered, for 75 minutes, stirring in the apricots and carrots during the last 30 minutes. Add a little extra stock if the dish becomes too thick.
8. Before serving, garnish with freshly ground black pepper to taste, or stir in 2 tablespoons chopped fresh parsley or cilantro.