Ingredients
- 3 1/2 ounces dried apricots
- 4 skin-on boneless chicken breasts (9 ounces each)
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, thinly sliced
- 2 thyme sprigs
- 1 bay leaf
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 2 tablespoons apricot preserves
- 1 tablespoon unsalted butter
Description
After Sauteing Chicken Breasts, Melissa Rubel Jacobson Adds Diced Onions And White Wine To Sweep Up The Delicious Browned Bits Left In The Skillet, Then Sweetens The Sauce Slightly With Dried Apricots And Apricot Preserves.
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