Rosemary Chicken with Fruit Sauce
Simple, yet sophisticated, this creative chicken dish is topped with a tempting fruit sauce that's a bit sweet, a bit savory and full of great flavor.. Even better, you can have this dish on the table in just 40 minutes.
serves
4
people
Ingredients
cost per recipe: $10.49
The price is determined by the national average.
-
1 1/4
pounds skinless, boneless chicken breast halves
-
2
tablespoons canola oil
-
1
medium onion, chopped (about 1/2 cup)
-
1
teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
-
3
cloves garlic, minced
-
1/2
cup dried apricots cut into thin strips
-
1/4
cup golden raisins
-
1/4
cup packed brown sugar
-
3
tablespoons balsamic vinegar
-
1 3/4
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
How to Make It
Step 1
Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Step 2
Add the onion and rosemary to the skillet and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Stir in the apricots, raisins, brown sugar, vinegar and broth in the skillet and heat to a boil. Cook for 15 minutes or until the sauce is thickened. Season to taste.
Step 3
Return the chicken to the skillet. Reduce the heat to medium-low. Cook for 5 minutes or until the chicken is cooked through.
Recipe Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
- Flavor Tip: We like to season with salt and ground black pepper- the bit of heat from the pepper is a delicious complement to the sweetness of the sauce.
