Step 2: Make the sauce. In a small bowl, whisk together the apricot preserves, chicken broth, Dijon mustard, salt, and pepper until smooth. Pour the mixture evenly over the chicken.

3. Glazed Apricot Chicken. Back in the days when gourmet meant something with fruit in it, no one thought of adding jams to the meat. That’s when my grandma used to prepare this Glazed Apricot ...

Preheat the oven to 450 degrees. Bring 1 ½ cups water to a boil with ¼ teaspoon salt. Butterfly the chicken breasts. In other words, with your hand on top of the breast, slice it carefully in ...

Summer may be coming to a close, but we’re still craving the juicy fruit flavors of the season. But though we can’t get our favorite fresh fruits at peak ripeness for much longer, there’s a ...

2-3 lbs (2-3 dozen) chicken wing portions, flappers discarded. 1 C apricot glaze. 1/2 C bleu cheese for dipping. Chopped fresh parsley for garnish. Peanut oil. Ingredients for Apricot Glaze: 1/2 ...

Serve the Apricot & Almond Chicken Tagine hot over the fluffy couscous. 7) The tagine with couscous is a complete and satisfying meal on its own, however, you could also serve a side of steamed ...