The Pioneer Woman Tasty Kitchen
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Chicken with Peach Apricot Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This sauce is tangy, sweet and savory at the same time. A weeknight gem that jazzes up chicken or pork!

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
  • Olive Oil
  • Salt And Pepper
  • 1 whole Shallot, Chopped
  • ¾ cups Chicken Stock
  • ⅔ cups Peach And Apricot Preserves
  • 2 Tablespoons Worcestershire Sauce
  • 2 teaspoons Hot Sauce
  • ½ teaspoons Ground Ginger

Preparation

Note: I used Smucker’s Orchard’s Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves. I prefer this line because it contains all-natural ingredients. Look for it in the regular jelly aisle.

Heat a grill or grill pan to medium-high heat.

Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper. Grill chicken breasts until cooked through, about 5 – 8 minutes depending on how thin you pounded them.

While the chicken is grilling, get started on your sauce. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger. Season with a touch of salt and pepper. Bring mixture to a boil and then let simmer while chicken finishes cooking.

Plate chicken and divide sauce evenly among plates.

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Profile photo of Catherine

Catherine on 1.4.2012

I love this sauce! I use it on roast turkey too!

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