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Chicken Breasts in Apricot Sauce

  • Prep 30 min
  • Total 8 hr 30 min
  • Ingredients 13
  • Servings 8

Ingredients

1 1/2
cups Italian dressing
8
boneless skinless chicken breasts (about 2 1/2 lbs)
1
tablespoon butter
1
tablespoon vegetable oil
1/2
cup granulated sugar
1/4
cup packed brown sugar
1
carton (32-oz) Progresso™ beef broth (4 cups)
3/4
cup ketchup
1
cup apricot preserves
1/2
teaspoon beef bouillon granules
2
tablespoons cornstarch
1/2
cup dry white wine or water
1
bag (6 oz) dried whole apricots
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
1030mg
43%
Potassium
640mg
18%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
8%
Sugars
57g
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In large resealable food-storage plastic bag, place dressing. Add chicken; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag once or twice.
  • 2 Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • 3 Remove chicken from marinade; drain on paper towels to remove excess moisture. Discard marinade. In 12-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side until browned. Place chicken on foil-lined pan. Bake 15 minutes or until no longer pink in center.
  • 4 Meanwhile, in 3-quart nonstick saucepan, heat sugars over low heat, stirring constantly, until melted. Stir in broth, ketchup, preserves, and bouillon granules. (Sugar will harden but eventually will melt again.) Cook uncovered 5 to 10 minutes, stirring frequently, until sugars are melted and sauce is smooth and thoroughly heated.
  • 5 In small bowl, mix cornstarch and wine until smooth. Add to mixture in saucepan; cook and stir until mixture is thickened. Stir in apricots and chicken. Cook 10 to 15 minutes or until thoroughly heated.

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