Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 pounds chicken tenderloins, cut in 1/2 across on an angle
- Salt and pepper
- 1 large onion, chopped
- 2 tablespoons cider or white wine vinegar
- 12 dried pitted apricots, chopped
- 2 cups chicken stock
- 1 cup apricot all fruit spread or apricot preserves
- 3 tablespoons chopped flat-leaf parsley, for garnish
Description
Food Network Invites You To Try This Apricot Chicken Recipe From Rachael Ray.
Food Network
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