Where are Those Preserves?

We often don’t have apricots around the house. My family prefers other fresh fruits than apricots and the dried kind have received poor reviews from my children. We don’t do the PB&J thing very often and toast is very uncommon in the house, so any preserves or jelly generally lasts a very long time and is often thrown out after it expires.

Several times a year I find that I make a recipe that calls for apricot preserves. This calls for me digging through the depths of the refrigerator to try to find the jar that I had bought previously, only to find out that it had expired and been thrown out just weeks before. I think I hold the record for purchasing low sugar apricot preserves and only use 1-2 tablespoons from it…over and over and over.

The apricots bring a sweetness and the pecans a good crunch.

It is so much easier to buy the thinly sliced chicken breasts than to cut them down yourself.

Frying up the pecans.

Start cooking the chicken.

Mix up the sauce.

Add it to the chicken.

Finish it off.

Apricot-Bourbon Chicken

Makes: 6


2 pounds boneless, skinless chicken breasts pounded thin
3 tablespoons butter, divided
1/2 cup chopped pecans
1/4 cup low sugar apricot preserves
1/4 cup bourbon
2 tablespoons plain tomato sauce
2 teaspoons spicy brown or Dijon mustard
1/2 teaspoon minced garlic
1 clove garlic, crushed
1/4 cup minced onion
3 scallions, sliced thin

First, pound your chicken breasts until they’re an even 1/2 inch all over, and cut into 6 portions. Start them browning in 2 tablespoons of the butter in a large heavy skillet over high heat.

While the breasts are browning, melt the last tablespoon of butter in a small, heavy skillet, and stir in the pecans. Stir them over medium high heat for a few minutes, until they’re turning golden. Turn off the heat, and reserve.

Now, stir together all the rest of the ingredients except the scallions. When the chicken is light golden on both sides, pour this mixture into the skillet. Turn the chicken over once or twice, to coat both sides with the sauce.

Cover with a tilted lid, and let simmer for about 5 minutes, or until done through.

Serve with the sauce spooned over each portion, and top each with the toasted pecans and sliced scallions.

6 servings, each with 7 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 6 grams. 35 grams of protein.

Source: http://community.cookinglight.com/showthread.php?t=53704

Tags: , , , , , , , , , , , , , , , , , ,

Categories: Alcohol, Chicken, Fried, Fruit, kosher, Main Dish, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

12 Comments on “Where are Those Preserves?”

  1. July 26, 2012 at 11:29 am #

    Oh I’m def making this, we love apricots, anything with scallions has an added bonus 🙂


  2. July 26, 2012 at 11:53 am #

    Apricot is my favorite preserve to make. Although we are also not a big jam eating family, i enjoy making it and always take it along to give to friends when we are invited for dinner. I love the true home made whole fruit apricot jam, nothing beats it.


  3. July 26, 2012 at 12:06 pm #

    Actually, apricots are one of the few fruits I like (I am more of a vegetable person). This recipe sounds delicious and I will definitely have to try it.


  4. July 26, 2012 at 12:55 pm #

    This looks great and I am going to have to try it!


  5. July 26, 2012 at 8:54 pm #

    Wow that makes my hungry! Its a must I have to try it.


  6. Mary Ann
    July 26, 2012 at 9:42 pm #

    This sounds great. I like apricots, and will had this to several recipes we enjoy which use apricot preserves.


  7. July 26, 2012 at 10:34 pm #

    Mmm… I can’t wait to try this! I have 2 recommendations for you regarding the preserves:

    1. Buy a jar of the preserves, and freeze 1/4 cup portions in little baggies, leaving a little in the jar for toast that you may or may not use.

    2. Buy mini-jars of preserves. I’ve gotten sampler packs before. They cost a little more, but not if you factor in waste. Here’s a random lot I found on Amazon. I can’t vouch for them, but it’s just for example:


    Thanks for the awesome recipe!



  8. July 27, 2012 at 2:01 am #

    I have learned that anything marinated/glazed with preserves taste yummy. Looks great.


  9. July 28, 2012 at 12:02 am #

    MMMMmmmm! I’m gonna try a vegan version of this, this sounds awesome! Thanks for sharing!


  10. July 31, 2012 at 12:33 pm #

    Apricot preserves, or jam is also great to mix in with BBQ sauce or to marinate on grilled pork chops. I will mix it in with french dressing and a dab of soy sauce. Wonderful stuff. It never goes bad in my house. Thanks for liking my food post BTW


  11. jetr1
    August 7, 2012 at 12:22 am #

    Could you please control yourself. Some of us are on diets and trying to maintain:)



  1. Bert and Ernie | Rantings of an Amateur Chef - May 28, 2013

    […] case where I have used apricot for a dish on this blog, Dijon has tagged along. It is present in Apricot Bourbon Chicken and Apricot Dijon […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: