Another busy week night. I am so tired - and starving too! What can I make that's fast, easy and delicious?
If you've ever had that discussion with yourself, mark this page. My Apricot Chicken dinner is so easy that you can make it after even the worst day. What you need for tonight is probably already be in your fridge and pantry, too.
Apricot Chicken and Rice dinner
Ingredients
1 small onion or shallot, thinly sliced
1 tsp of olive oil
½ pound boneless chicken breast, pounded or sliced till less than ½ inch thick
1 scallion, green and white parts, sliced
Apricot jam or preserves (not jelly)
2 ½ cups chicken broth
1 cup rice
Start the rice first. In a small saucepan, combine 1 cup of rice with 2 cups of chicken broth. Cover and let simmer while you make the chicken.
Sauté the sliced onion in the olive oil until translucent and a little browned. Increase to high heat and add the chicken breasts, cooking for a couple of minutes on each side. Once the chicken is lightly browned on the second side, turn down the heat. Mix in the remaining chicken broth and about a cup of apricot jam, more or less, depending on how many chicken pieces you have and how much sauce you like. Cover the chicken and let simmer over a low heat till the rice is done.
When finished, put rice and chicken on each plate, and top with scallions. Done!
Pair it with a salad or nibble some veggies while it's cooking to get your 5 a day. Check out my bacon-wrapped green beans and zingy mustard carrots for some ideas.
If I'm having a glass of white wine with this meal (and I often do!), I will pour a little into the pan while the chicken is cooking. About 2 sips worth is usually enough. I just feel like the chef and the meal should enjoy the wine together.
Aaahhh. A delicious meal. No muss, no fuss, no bother. And no gluten either. Use a safe broth. The rest of the ingredients are naturally gluten free.
That's what I call dinner!