Ingredients:
2 lbs. chicken breast cut into bite-sized pieces
1/2 c. Apricot or Peach Balsamic
2 Tbsp. Tuscan Herb Olive Oil
Sea salt and black pepper to taste
1 white onion, chopped
1 c. chicken stock
3 Tbsp. fresh flat leaf parsley, chopped
20 dried apricots
1 c. apricot preserves
2 lbs. chicken breast cut into bite-sized pieces
1/2 c. Apricot or Peach Balsamic
2 Tbsp. Tuscan Herb Olive Oil
Sea salt and black pepper to taste
1 white onion, chopped
1 c. chicken stock
3 Tbsp. fresh flat leaf parsley, chopped
20 dried apricots
1 c. apricot preserves
Heat the Tuscan Herb Olive Oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion and cook for about 3 minutes more. Pour in the Apricot Balsamic, bring it to a simmer, and allow it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. Place the apricots in the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
