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1
Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large pan over medium-high heat.
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2
Add all the chicken in one even layer.
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3
Add 1 teaspoon of salt and 1/4 teaspoon of black pepper to the chicken.
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4
After the chicken browns on the bottom (about 3 minutes), flip it, and brown the other side just like you did the first side, for another 3 minutes or until golden.
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5
Remove chicken to a clean plate.
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6
Add the remaining butter and oil to the pan on medium heat, and add in the onion.
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7
Mix and let it start to fry.
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8
It should start to get a little golden along the edges, but not burnt.
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9
Occasionally, stir and cook until fried and golden (about 1015 minutes).
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10
If they start to burn on the bottom, reduce heat a bit.
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11
However, if its not hot enough, they wont appear crisp and golden, so youll need to turn the heat up a tad.
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12
Once golden brown, add remaining 1 teaspoon of salt, 1/4 teaspoon black pepper, turmeric powder, and red chili flakes, and mix for about 10 seconds or so.
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13
Then turn the heat to medium-low and add dried apricots and apricot preserves.
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14
Mix.
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15
Mix in vinegar and water.
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16
Add the chicken back in, spoon the sauce over it, and let it simmer for about 10 minutes to fully cook the chicken and reduce the sauce.
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17
Meanwhile, slice the croissants in half, horizontally, but not all the way through.
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18
Add as much cheese as you like to the top half and place it open, face up on a baking tray.
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19
Broil in the oven to melt the cheese and make the croissant warm and flaky.
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20
This should take about 35 minutes.
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21
Keep an eye on it so that it doesnt burn.
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22
After everything is ready, place 2 to 3 chicken tenders on each croissant, spoon over the apricot and fried onion reduction, close, and enjoy!
