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Apricot Balsamic Chicken Dinner

Apricot Balsamic Chicken Dinner


2 tbsp Lemon Olive Oil

1 pound boneless skinless chicken breasts

salt and freshly ground black pepper

1 tablespoons coarsely chopped fresh thyme leaves

1/3 cup Apricot Red Pepper Jelly (available at Barrie Olive Oil)

1/4 cup Apricot Balsamic Vinegar

1/2 cup chicken stock

cooked couscous

fresh arugula


In a large saucepan add Lemon Olive Oil.

Season both sides of the chicken with salt and freshly cracked black pepper.

Add the chicken to the pan and brown for 5 minutes. Flip and sprinkle with fresh thyme. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, whisk together the Apricot Red Pepper Jelly, Apricot Balsamic Vinegar and stock and pour over the chicken. Cook uncovered for 4 to 5 minutes or until the sauce has thickened and becomes a thin glaze.

Serve with couscous and fresh arugula.


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