Reviewed: Nov. 3, 2009

This is awsome!!!! Great recipe!!!

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American

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Easy to make and yummy flavor, but I agree with other reviewers; it is much too sweet so apricot preserves in half (at least) and I also think half as many dried apricots would have been plenty. I also brined the chicken for an hour in the fridge before cooking, to keep it moist.

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delore

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 14, 2009

This was very tasty! I went way off track so it's hard to really review but all the flavors were wonderful together! I didn't use the apricot preserves because I didn't have any so I used 1 cup applesauce with a T of strawberry preserves. I sprinkled some cayenne over the chicken along with salt/pepper for heat. I don't know why but the texture of my meat was not great; it had a texture of boiled meat, like there wasn't enough oil in the sauce. Although I did brown it first in evoo. Wish I knew why that happens with breast meat sometimes. Maybe with thighs that wouldn't have happened. My hubby and I would most definately eat this again but it was not something the boys even wanted to try!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 4, 2009

This is excellent! My family gave it rave reviews. Served it with multi-grain rice.

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Deb

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Reviewed: Jun. 16, 2009

This was easy to make and quite tasty. My picky husband even loved it. I had to tell him to try it with a bite of apricot and chicken together and he looked at me like I was crazy, but he tried it and said he'll be eating the leftovers for lunch :)...He doesn't usually like leftovers. I made wild rice and sting beans to go with it. Mmmm.

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nicolebee

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Reviewed: Mar. 11, 2009

This was absolutely AWESOME! I let it boil a little longer after all the ingredients were in so that it would thicken. We had this with yams and curried cauliflower. Would also be good with rice. Excellent and easy!

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Amy

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Reviewed: Jan. 30, 2009

I didn't follow the recipe exactly. I used thighs instead of breasts, and I left out the apricot preserves, thyme and parsely. It was excellent! I think it would've been way too sweet with the preserves. Will definitely make it again.

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SHARLANET

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Reviewed: Jan. 13, 2009

I added a little extra thyme, some raisins, and served over rice with a touch of bouillon in it. I also topped with crushed cashews. Yummy!

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CHLEOCATRA

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Reviewed: Dec. 20, 2008

This was very nice. Too sweet the first time I followed the recipe exactly. Now I cut the preserves down to 1/4 cup and increase the balsamic. I doubled the onion and used dry thyme. The chicken was so tender!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 6, 2008

Really enjoyed the mix of flavors in this recipe. We had canned apricots and grilled chicken that needed to be used, and this worked great. I substituted the canned apricots for dried and used their juice (no sugar added kind) with a bullion cube instead of the chicken broth. Definitely will make again

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kirkwoodkm

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Reviewed: Oct. 27, 2008

That was so good.....

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Oct. 15, 2008

I liked this alot, and so did the whole family. Great over rice.

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SOPHIELEE

Cooking Level: Beginning

Home Town: Killingworth, Connecticut, USA

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Reviewed: Sep. 21, 2008

The family LOVED this and it couldn't have been any easier! I used cornstarch in a little bit of water to thicken the sauce and I added 1/3 cup balsamic vinegar and 1 teaspoon dried thyme. A definite keeper!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Aug. 10, 2008

I didn't have dried apricots but I did have 3 fresh peaches on hand. I also used fresh sage. It's a keeper! Balsamic and fruit are a great combo.

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Food Fan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 10, 2008

Very good and rich. I used Ikea's lingonberry jam instead of apricot preserves because that's what I had on hand. Even though it was good, I'm not entirely sure I would make it again. Can't quite pinpoint why...

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Jun. 6, 2008

We thought this was very good and will do it again in the future. Next time I make it I'm going to add some fresh chopped garlic to the mix shortly after the onions start cooking to give it another layer of flavor. I will also use boneless, skinless thigh fillets instead of breast meat because we just like them better. I made a half recipe for two people and it was really good.

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CHARGORD

Cooking Level: Expert

Home Town: Manhattan Beach, California, USA

Living In: Hawthorne, California, USA

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Reviewed: Jun. 3, 2008

My hubby and I loved this recipe. We are apricot lovers. Yes, the sauce is liquidy however with a little cornstarch and water it thicken up quickly and perfectly. Be sure to serve over rice. I will be making this again!!

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CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 31, 2008

This was good. It did not have quite enough apricot flavor for me, but I am totally willing to try it again.

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Lidco

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Reviewed: May 27, 2008

I think this is a love it or hate it recipe. I wasn't so sure, but my husband liked it.

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JR62

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Reviewed: May 18, 2008

This went over well at our house and it's simple to make for a weeknight meal. The consensus is that it is too sweet. Will try again next time with only half the preserves and maybe toss in a handful of raisins or cranberries.

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Wayward

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

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Apricot Chicken with Balsamic Vinegar

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