Pages

Sunday, September 4, 2011

Apricot Chicken


So as a lot of you know I am doing a giveaway with All Clad and the last day to enter is today. So I thought I would show you folks one last recipe on how I use my Calphalon 12" Nonstick Pan.



If you are interested in the Calphalon products out there please check out there website here.

Apricot Chicken Ingredients
4 Chicken breast
60 Sliced and Chopped Dried apricots
6 Green Onions Chopped
8 Tablespoons Sour Cream
2 Cups Sparkling White Wine  I used Sophia by Coppola Winery
2 Cups of Chicken broth
4 Tablespoon Butter
4 tablespoon Fig jam
Cooking Spray

Equipment:
12" Calphalon nonstick pan
9 x9 Pyrex dish
tongs
Aluminum foil

Serves 6

I made a half portion and also beat the chicken tenders down.

Preheat oven to 350 degrees


Take Chicken and place between two pieces of plastic wrap


Pound out until flat


Chop Onions


Chop Slab dried apricots


Take about 2 Tablespoons of both green Onions and Apricots


Roll up Chicken then pierce with tooth pick to keep closed.


In your 12" Calphalon nonstick pan melt butter
Now placed rolled chicken in frying pan


Turn frequently until golden brown


Take a 9 x9 Pyrex dish and spray with Cooking Spray


Place partially cooked chicken in Pan


Cover with foil and bake in oven for 20 minutes while making sauce.


Add left over dried fruit and onions to pan then de-glaze with wine


Next add chicken stock boil down until thickens about 20 min


Add Sour Cream just before serving

I Served with Mashed Potatoes and green beans
 
 
 


Enjoy and Bon Appetit

Sheila Fretz

2 comments:

  1. I love apricot chicken but I've never made it like this and I can't wait to try it!

    ReplyDelete
  2. compared with this recipe i found at http://www.iloveallrecipes.com/apricot-chicken/
    your recipe seem to be so attractive, can be no longer waiting for try it

    ReplyDelete