Apricot Chicken – a delicious recipe with oil, chicken breasts, cornflour, onion soup, apricot nectar, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess).
2
Heat oil in a large frypan and lightly brown the chicken pieces.
3
Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook.
4
Stir in the apricot halves and carrots. Reheat.
5
ALTERNATE COOKING METHOD.
6
Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180u00b0C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.
540
kcal
Calories
8
g
Fat
64
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons oil, 4 skinless chicken breasts, 3 3 tablespoons cornflour or 3 tablespoons rice flour, 1 (40 g) packet continantals french dry onion soup mix, and more.
Yes, Apricot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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