Apricot Chicken
A quick and tasty dish combining tender chicken with sweet and tangy apricot sauce, perfect for busy weeknights.
Ingredients
- 550 to 600 grams chicken tenderloins
- 1/2 cup plain flour (60 grams)
- to taste salt and pepper
- 1 tablespoon vegetable oil
- 410 grams canned apricot halves
- 500 milliliters apricot nectar (2 cups)
- 1 tablespoon soy sauce
- 40 grams French onion soup mix
- 1 tablespoon cornflour
Instructions
- Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Mix salt and pepper into the plain flour. Coat each chicken tenderloin in the flour mixture.
- Heat vegetable oil in a frying pan over high heat. Cook the coated tenderloins for 1 to 2 minutes on each side until lightly browned.
- Transfer browned chicken to a baking dish and add drained apricot halves.
- In a separate bowl, whisk together apricot nectar, soy sauce, cornflour, and French onion soup mix until smooth. Pour over the chicken and apricots.
- Bake uncovered for 35 minutes until chicken is cooked through and sauce thickens.
- Let it rest briefly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for up to 1 day. Freeze for up to 6 weeks.