Chicken with Apricot Sauce

“A sweet treat to spice up your mid-week meals. I developed this remembering the Apricoted Cornish Hens that my Grandma made for Thanksgiving one year.” – April Ferre

Chicken with Apricot Sauce

Course: Main Courses – Poultry


  • 1 Medium Onion Chopped
  • 4 Tablespoons Butter Divided
  • 2 Tablespoons Olive Oil
  • 3 to 4 Boneless, Skinless Chicken Breasts
  • Salt & Pepper
  • Garlic Powder
  • 2 Large Apples such as Gala Cored & Diced
  • 2 15-Ounce Cans Apricot Halves
  • Cinnamon To taste
  • Pinch Cloves
  • Sugar To Taste


  • In large fry pan or Dutch oven, sauté onion in 2 Tablespoons butter and olive oil. When translucent, remove onion to bowl and set aside.
  • Cut chicken into bit-sized cubes. Season with salt, pepper and garlic powder. Add chicken to pan and cook through, adding more olive oil if necessary. Remove chicken and add to bowl with onions.
  • In a medium sauce pan, sauté apples in 2 Tablespoons butter. Part way through cooking, sprinkle with cinnamon. When apples are tender and translucent, remove to bowl with chicken and onions.
  • In same saucepan, add canned apricots. Mash with a potato masher. Season to taste with cinnamon, cloves and sugar. Cook apricot sauce until heated through. Pour sauce over chicken and stir to combine. Serve hot.
  • For a beautiful presentation, this can also be done with Cornish game hens.

2002 Original Recipe, Revised in 2018 – April Ferre

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