Ingredients for Apricot Chicken
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts
- Plain Flour
- 1 packet (1.7 oz) gluten-free French onion soup mix
- 1 cup apricot nectar
- 1 cup gluten-free chicken stock
- 1 cup dried apricots (halves)
- 1 cup chopped carrots
- 1/4 cup cornstarch
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley or cilantro
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How to Make Apricot Chicken
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes and toss with 1/4 cup cornstarch.
- 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.
- 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.
- 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.
- Stir in 1 cup dried apricots (halves) and 1 cup chopped carrots.
- Simmer for an additional 5 minutes to allow flavors to meld.
- **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.
- Before serving, garnish with freshly ground black pepper to taste, or stir in 2 tablespoons chopped fresh parsley or cilantro.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
130g
Fat
8g
Carbs
15g
