Ingredients
2 tablespoons Extra-virgin olive oil, 2 turns of the pan2 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
Meals Matter
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