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Apricot Balsamic Chicken

Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

25 minutes

Cook Time

55 minutes


8 people


  • 1 cup apricot preserves
  • 20 dried apricots
  • 1 cup chicken stock
  • 3 tablespoons fresh flat leaf parsley, chopped
  • Sea salt and black pepper to taste
  • 1 white onion, chopped
  • 1/2 cup Apricot Balsamic Condimento
  • 2 tablespoons Organic Tuscan Herb Olive Oil
  • 2 lbs. chicken breast tenderloins, cut into bite-sized pieces


  • Stir in the onion and cook for about 3 minutes more. Pour in the Apricot Balsamic Condimento, bring it to a simmer, and allow it to reduce for a few minutes.
  • Cut half of the apricots in half, leaving the others whole. Place the apricots in the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves.
  • Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes.
  • Sprinkle with chopped parsely to serve.
  • Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes.
  • Heat the Organic Tuscan Herb Olive Oil in a large skillet with a lid over medium-high heat.
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