Sunday, April 7, 2013

Saucy Apricot Chicken


Sometimes you need easy....and fast....and comforting. Here's a quick chicken dish that I learned how to make when I was still in high school for just those times. The original recipe calls for a whole cut-up chicken but, since it's just my husband and me at home and we really only like white meat, I've adjusted. Feel free to use whatever chicken parts float your boat. You could even sub pork chops--I won't tell. I'll bet you could even throw this in a crock pot.....

Saucy Apricot Chicken

1 (10 oz) jar apricot jam
1 small bottle Russian dressing
1 envelope dry onion soup mix
1 1/4 pounds boneless, skinless chicken breast

Preheat oven to 350 degrees F.

Mix together the apricot jam, Russian dressing, and soup mix in a medium bowl.

Season the chicken with pepper and brown in a skillet with a little olive oil. Place the chicken in a casserole dish. Pour the apricot sauce over the chicken. Bake, covered, for one hour.



Can you tell this recipe dates back to the '70's?


Browning the chicken first is totally optional...I just don't care for anemic looking food. I don't season it with salt...there's enough in the onion soup mix.


Truthfully, I haven't made this dish in years, but it is a family favorite. Since it was too cold to barbecue, I made a pretend barbecue meal and served Mashed Potato Salad with it. Big brownie points with the hubby.


2 comments:

  1. That sauce sound soooo good! Very compliment to chicken, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

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