Apricot-Glazed Chicken Breasts
From Cook's Country
For our Apricot-Glazed Chicken Breasts recipe, we use bone-in, split chicken breasts for the best flavor and moistest texture. Browning the chicken on the stove in a skillet ensured that the skin crisped and also improved the flavor of the chicken. The fond—browned bits of chicken that stuck to the skillet—added valuable flavor to the sauce. Most recipes rely solely on apricot preserves thinned with orange juice, but we found the flavor of this approach lacking. We developed a much richer tasting sauce by adding dried apricots and tart lemon juice.
To make sure that the chicken cooks evenly, buy large, split chicken breasts that are similar in size--about 12 ounces apiece. Stovetops vary, so check the chicken after about 6 minutes to make sure it isn't browning too quickly.
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