Chicken with balsamic, apricot and rosemary sauce
|60.00 ml||vinegar — balsamic|
|200.00 ml||stock — chicken|
|15.00 ml||brown sugar — soft|
|410.00 g||apricots — tinned halves|
|6.00||chicken breast fillets — thinly sliced|
|10.00 ml||fresh rosemary — chopped|
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.