Chicken with apricot sauce

Recipe from: 9/28/1995 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 4
    chicken breast fillets
  • 30
    ml
    lemon juice
  • 30
    ml
    oil
  • 5
    ml
    prepared mustard
  • 1
    clove garlic, crushed
  • salt and black pepper to taste
  • oil
  • APRICOT SAUCE
  • 1
    onion, finely chopped
  • 2
    ml
    ground coriander (optional)
  • 410
    g
    whole tomatoes, finely chopped
  • 410
    g
    apricot halves in syrup
 

Method

 
Place the chicken in a flat dish. Mix the lemon juice, oil, mustard and garlic together and pour over the chicken. Marinate for at least 1 hour. Season to taste with salt and black pepper and fry in a little heated oil until done. Cover and reduce the heat until the chicken is done but not dried out. Add small quantities of the marinade as required. Remove from the pan and keep warm. Sauté the onion in the pan until soft. Add the coriander and mix. Add the canned tomatoes (or use 4 fresh tomatoes, peeled and chopped) and the syrup from the apricot halves. Heat until the sauce is thick. Add the apricot halves and heat through. Serve with the chicken. Serves 4.
 

Read more on: poultry
 

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