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Chicken with balsamic, apricot and rosemary sauce

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 6
Servings 4
Time 15 minutes


  • 60
    balsamic vinegar
  • 200
    chicken stock
  • 15
    soft brown sugar
  • 410
    canned apricot halves, 80 ml juice reserved
  • 6
    chicken breast fillets, thinly sliced
  • 10
    freshly chopped rosemary


15 minutes
Mix the vinegar, stock, sugar and apricot juice.
Add the chicken and leave to marinate.
Heat a large frying pan over a medium heat and add the chicken and marinade.
Simmer for six to 10 minutes, or until cooked through.
Remove the chicken from the pan, add the apricots and rosemary, and simmer for five minutes.
Return chicken to the pan and heat through.
Serve on a bed of couscous or rice.

Read more on: poultry

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