• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Apricot-Glazed Chicken Breasts

From

June/July 2005

Apricot-Glazed Chicken Breasts

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.

Serves 4

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.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.