Apricot Cranberry Chicken

Apricot Cranberry Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds chicken tenderloins, divided

  • ¼

    teaspoon salt

  • 2

    tablespoons olive oil, divided

  • 1

    medium onion, chopped

  • ¾

    cup chicken broth

  • ½

    cup dried cranberries

  • ½

    cup apricot preserves

  • 2

    tablespoons cider vinegar


1. 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. 2. 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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