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Teresa Montgomery: "This was tasty. I didn't have rosemary so I put o…" Read More
14Ingredients
50Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. apricots (pits removed and cut into 3/4 inch pieces)
- 1/4 cup sugar
- 2 Tbsp. cider vinegar
- 2 lb. boneless, skinless chicken breasts (cut into 1 to 2-inch pieces)
- salt (to taste)
- 1 Tbsp. unsalted butter (or substitute with olive oil)
- 3 Tbsp. olive oil
- 1 onion (chopped, about 1 1/2 cups)
- 2 cups chicken stock
- 1 Tbsp. fresh rosemary (chopped)
- 1 tsp. cinnamon
- 2 tsp. Tabasco Sauce (or more to taste)
- black pepper (to taste)
- 2 Tbsp. fresh parsley (chopped, for garnish, optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol105mg35% |
Sodium430mg18% |
Potassium1000mg29% |
Protein36g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber3g12% |
Sugars21g |
Vitamin A50% |
Vitamin C25% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Teresa Montgomery 5 years ago
This was tasty. I didn't have rosemary so I put oregano in. I think next time I make this I will use some nutmeg as well. I served this over jasmine rice and with a side of steamed veggies.
Rogers 5 years ago
This was such a delicious recipe! The only things we didn't do enough was let the chicken stay softer (we accidentally overcooked it a bit), and heat up the apricot topping before adding it to the dish. But it was still super delicious!