Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota
Apricot Cranberry Chicken
Apricot Cranberry Chicken
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1-1/2 pounds chicken tenderloins, divided
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3/4 cup chicken broth
- 1/2 cup dried cranberries
- 1/2 cup apricot preserves
- 2 tablespoons cider vinegar
Directions
- Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken.
- Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.
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