Apricot chicken

By admin
26 June 2012

Serves 4

10 ml (2 t) olive oil

4 (about 120 g each) chicken breasts, skinned and boned

20 ml (4 t) brown onion soup powder

1 onion, cut into thin wedges

20 dried apricots, chopped

250 ml (1 c) apricot juice

Preheat the oven to 180 °C.

Heat the oil in an ovenproof pan or saucepan.

Lightly dust the chicken breasts with onion soup powder and brown in the olive oil.

Remove from the pan and set aside.

Fry the onion in the same pan until soft.

Return the chicken breasts to the pan and add the apricot and apricot juice.

Bring to the boil and cover.

Bake in the oven for about 30 minutes or until the chicken is done.

Serve each chicken breast with half a gem squash filled with peas.

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