Apricot Cranberry Chicken
Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota
Ingredients
- 1-1/2 pounds chicken tenderloins, divided
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3/4 cup chicken broth
- 1/2 cup dried cranberries
- 1/2 cup apricot preserves
- 2 tablespoons cider vinegar
Directions
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1Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken.
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2Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.
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