Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.

  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.

  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts

724 calories; 32.9 g total fat; 117 mg cholesterol; 1043 mg sodium. 57.3 g carbohydrates; 45.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2018
My 8 year old said this sauce was epically good. Need I say more? I made this recipe as directed. My only changes would be 1. Cut my chicken breasts smaller and 2. Bake in a 9 x 13 pan. I would have liked the sauce thicker and the larger baking dish could have helped. At 30 minutes my large chicken breasts were no where near cooked. I had to cover them crank it to 400 degrees and cook another 10-15 minutes. Smaller chicken breasts would have fixed that. I sliced the chicken on the plate and poured the sauce over the chicken. A nice fall meal. Would make again. Very impressive with great flavors! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2018
My 8 year old said this sauce was epically good. Need I say more? I made this recipe as directed. My only changes would be 1. Cut my chicken breasts smaller and 2. Bake in a 9 x 13 pan. I would have liked the sauce thicker and the larger baking dish could have helped. At 30 minutes my large chicken breasts were no where near cooked. I had to cover them crank it to 400 degrees and cook another 10-15 minutes. Smaller chicken breasts would have fixed that. I sliced the chicken on the plate and poured the sauce over the chicken. A nice fall meal. Would make again. Very impressive with great flavors! Read More
(1)
Rating: 5 stars
10/14/2018
My 8 year old said this sauce was epically good. Need I say more? I made this recipe as directed. My only changes would be 1. Cut my chicken breasts smaller and 2. Bake in a 9 x 13 pan. I would have liked the sauce thicker and the larger baking dish could have helped. At 30 minutes my large chicken breasts were no where near cooked. I had to cover them crank it to 400 degrees and cook another 10-15 minutes. Smaller chicken breasts would have fixed that. I sliced the chicken on the plate and poured the sauce over the chicken. A nice fall meal. Would make again. Very impressive with great flavors! Read More
(1)
Rating: 4 stars
12/04/2018
The flavors were awesome. The only thing I didn't like was the sauce was watery and the chicken was overcooked. I put it in the oven for about 22 minutes. I used a cast iron frying pan so I would not have had to dirty up two dishes. It needed a lesser cooking time. Next time I make it I will reduce the sauce before baking it and take about 5 minutes off the cooking time. I made it with Calamata olives instead of Spanish olives (I don't usually eat Spanish olives). Read More
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