Easy Apricot Chicken in a Pan Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 23, 2010
A big hit! I used garlic flavored oil instead of olive oil. Also added a spicy jerk sauce. I took a short cut: cooked the chicken then removed it to a plate and sliced into strips, then returned it to the pan--easier than cutting raw chicken.
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Cooking Level: Beginning

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Reviewed: Mar. 30, 2009
It's ok. It's just too sweet and I used the "No sugar added preserves" and half the dried apricots suggested.
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Cooking Level: Beginning

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Reviewed: Mar. 11, 2009
I made only half this recipe since it is only the 2 of us and it was absolutely delicious. I normally do not care for apricots but it was just the right sweetness for the sause which is great over the rice. I found the sauce to be perfect.
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Photo by Cathy G.

Cooking Level: Expert

Living In: Thorold, Ontario, Canada
Reviewed: Mar. 3, 2009
This recipe is terrific! I did need to add 2 tablespoons more of corn starch than is suggested, and I also served steamed asparagus with it, it was an all around great dish though, my family loved it!
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Photo by Muffin Mom N Garlic Girl
Reviewed: Feb. 26, 2009
The sauce needed to be thicker. I would add another tbs of cornstarch. I cut the chicken down to 1 1/2 pounds and added a fresh stir fry mix of snow peas, broccoli, and carrots. I didn't have apricots (just the jam) so my husband suggested throwing in some raisins instead. I'm glad he did I think its what made it as good as it was and no chopping apricots. We do much prefer the apricot Glazed Chicken from this site which is very similar. Another tbs cornstarch, a tbs of soy sauce and mare another 4oz of jam or a little less broth and this would be 5 stars all the way.
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Photo by Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Melbourne, Florida, USA


 
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