One of the best things about chicken is that it is so versatile. Pick a few ingredients that sound good together, add chicken and you’ve got dinner. I love a good sweet and savory combination and this chicken in an onion and apricot cream sauce hits all the right notes.
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Chicken in Caramelized Onion and Apricot Cream Sauce
- 4 boneless, skinless chicken breasts
- garlic salt and pepper to taste
- 1-2 tbsp olive oil
- 1 cup chicken broth
- 2 tbsp butter
- 1 onion, thinly sliced
- 1/4 cup dry white wine
- 1 6 ounce pkg. dried apricots
- 2/3 cup heavy cream
Season chicken breasts with garlic salt and black pepper to taste.
Brown chicken in olive oil in heavy skillet over medium high heat.
Pour chicken broth in pan, cover and cook on low until chicken is done. Remove and keep warm.
Pour off liquid, melt butter and cook onions over medium heat until cooked through and beginning to caramelize.
Deglaze pan with wine, scraping up the browned bits.
Add apricots and cream.
Slice chicken in 3/4 inch thick pieces and return to pan. Heat through.
Serve chicken with apricots and sauce spooned over.
This recipe can easily be adjusted for the number of servings you need. You could also leave the cooked chicken breasts whole but by cutting them in thick slices you may not need a whole breast per person.
In this photograph I served this with a baked potato. However, the sauce is so delicious that if you have time to make mashed potatoes to ladle the sauce over, that would be even better.
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This recipe is linked up at Miz Helen’s Full Plate Thursday.