Apricot Dijon Chicken -Quick, Easy & Proven Recipe

I purchase boneless Chicken Breast when they are on sale by the Bags full because they are inexpensive and so versatile when it comes to preparation.

This is one of my favorite ways to prepare chicken breast. It is so tender and flavorful. It is great served with any vegetable and it is attractive on the dinner table.

Keep in mind that I am a country cook and do not follow recipes. I add a pinch of this and a bit of that.

 For this recipe, I cut my chicken breast in pieces about 3 1/2 inches long so I could make a large batch that we could reheat when needed.  I put the pieces of chicken breast in a "glass" baking dish.  I always use glass for this dish because it seems to enhance the flavor as opposed to steel or aluminum baking dishes.  I am a firm believer that the baking dish is an important part of the creation of food.

This is a tasty, inexpensive chicken dish.

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In a sauce pan I threw in some Apricot preserves.  For this batch I used about 2/3 of a jar.

I then added about one third to half as much Dajon mustard as I did preserves.  I used half because this batch was for me and my husband.  Our daughter does not like the dajon taste as much as the apricot flavor so when I am preparing this for her, I add about 1/3 as much mustard.

I mixed them up well and let them blend over medium low heat until they are smooth. Of couse if you are using preserves as I did, they will be apricot lumps in the mixture.

I then added enough Chicken Broth to make the mixture cover the chicken when I poured the sauce over the chicken. I only use chicken broth that does NOT have MSG in it. MSG will give you a terrible head ache and who needs that from food.  It is much more enjoyable if you know you are not going to have a head ache after you finish a meal. :)

Mixture of chicken broth, mustard and apricot preserves blended and ready for use on the chicken.

Pour this sauce over the chicken breast.

I usually use pure butter in this recipe but I was out so I used margarine. I just dropped bits of it over the chicken mixture.

It then add some black pepper, sea salt to the sauce and it is ready to throw in the oven. :)

Depending on your oven, this recipe will take from 40- 60 minues. Never any longer. My oven is not working correctly so I just keep an eye on my food when I bake it. 

You want the chicken to be tender and juicey not dry.  You want the sauce to be thick. 

 Now doesn't this look tasty!