APRICOT CHICKEN with BALSAMIC VINEGAR

APRICOT CHICKEN with BALSAMIC VINEGAR


2 Tbsp. extra-virgin olive oil
2 lbs. chicken breast tenderloins cut into bite-size pieces
Salt and pepper to taste
1 large onion, chopped (optional)
¼ cup balsamic vinegar, or to taste
1 cup chicken stock
1-cup apricot preserves
1 Tbsp. chopped fresh thyme
3 Tbsp. chopped fresh flat-leaf parsley (optional)

Heat the olive oil in a large skillet with lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.

Cut half the apricots in half, leaving the others whole. Place the apricots into the skillet and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10-15 minutes. Sprinkle with chopped parsley to serve.

Yield: 8 servings.