Apricot Chicken Breasts
This simple, sweet apricot chicken breast recipe uses honey, dried apricots, wine and chili flakes for a sweet and savory kick!
- 4 boneless chicken breasts
- 1 C. chicken broth
- 2 T. The Olive Tap’s Sorrento Orange Olive Oil
- 1/2 C. white wine
- 1 heaping tablespoon honey
- 3/4 C. diced, dried apricots
- 1/2 t. The Olive Tap’s Crushed Red Pepper
Heat a large frying pan on medium heat with the Sorrento Orange Olive Oil. Season chicken breast with salt and pepper. When the pan is heated, add chicken breasts. Brown on each side for 3-4 minutes per side. When browned, remove from pan and set aside. In the pan, combine wine, chicken broth, honey, dried apricots and crushed red pepper. Stir until blended. Add chicken breasts to pan. Simmer until done, turning occasionally and spooning sauce over chicken.
Serve immediately over prepared wild rice.
An Olive Tap Original by Cherie