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Apricot Poppy Chicken With Dill Potatoes

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Ingredients

Adjust Servings:
2 lbs small potatoes, halved
salt
2 tablespoons extra virgin olive oil (evoo)
1 1/2 lbs chicken breasts, cut into large chunks (or tenders)
pepper
2 shallots, thinly sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1/4 cup apricot preserves, big fruit pieces chopped
3 tablespoons honey
2 teaspoons poppy seeds
3 tablespoons butter
3 tablespoons fresh dill, chopped (or snipped)

Nutritional information

709.4
Calories
291 g
Calories From Fat
32.4 g
Total Fat
11.2 g
Saturated Fat
131.9 mg
Cholesterol
417.6 mg
Sodium
64 g
Carbs
5.8 g
Dietary Fiber
24.5 g
Sugars
41.3 g
Protein
538g
Serving Size

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Apricot Poppy Chicken With Dill Potatoes

Features:
    Cuisine:

    Great dish! We loved the apricot chicken with the dill potatoes, a very enjoyable combination. Next time I will cut down the honey a little, though, as it was a tad sweet for our taste. There will definitely be a next time :) Thanks for posting!Made for ZWT 8 / Great Britain for the Lively Lemon Lovelies

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Apricot Poppy Chicken With Dill Potatoes, A Rachel Ray 30 minute meal–although I must say, I usually can’t make things in 30 minutes!!, Great dish! We loved the apricot chicken with the dill potatoes, a very enjoyable combination Next time I will cut down the honey a little, though, as it was a tad sweet for our taste There will definitely be a next time 🙂 Thanks for posting!Made for ZWT 8 / Great Britain for the Lively Lemon Lovelies


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    Steps

    1
    Done

    In a Medium Pot, Add the Potatoes and Enough Cold Water to Cover by 1 Inch.

    2
    Done

    Cover the Pot and Bring to a Boil.

    3
    Done

    Salt the Water, Lower the Heat and Simmer the Potatoes, Uncovered, Until Fork-Tender, 12 to 15 Minutes.

    4
    Done

    While the Potatoes Are Working, in a Large Skillet, Heat the Oil, 2 Turns of the Pan, Over Medium-High Heat.

    5
    Done

    Season the Chicken With Salt and Pepper and Cook in the Skillet, Turning Once, Until Browned, 2 Minutes Total.

    6
    Done

    Add the Shallots and Cook For 3 Minutes. Add the Vinegar and Cook Until Slightly Reduced, 1 Minute.

    7
    Done

    Add the Chicken Broth, Apricot Preserves, Honey and Poppy Seeds and Simmer Over Medium-Low Heat, Stirring.

    8
    Done

    Stir in 1 Tablespoon Butter.

    9
    Done

    Drain the Potatoes, Return to Their Pot and Add the Remaining 2 Tablespoons Butter, the Dill and Salt and Pepper to Taste.

    10
    Done

    Serve With the Chicken.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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