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Home >> Recipes >> Poultry >> Chicken with Cranberry Apricot Sauce

Chicken with Cranberry Apricot Sauce


Chicken with Cranberry Apricot Sauce

3 tablespoons apricot jam

1-1/2 cups orange juice
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
6 chicken breast halves

Salt and pepper to taste

1 cup dried cranberries (craisins)
1  17 ounce can apricot halves -- drained and cut into small cubes

 

In a medium saucepan heat apricot jam, orange juice, vinegar, sugar and mustard until well combined. 

Pound or butterfly the chicken cutlets to ½” thickness and season generously with salt and pepper.

Heat grill pan over medium high heat until very hot.  Grill cutlets 3-4 minutes on each side; brushing with sauce. Remove from grill and keep warm.

 

Heat remaining sauce and add craisins and apricot pieces. Bring to a boil. Reduce heat; simmer 10 minutes or until sauce thickens. Serve sauce over chicken.


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