Make this one-dish dinner for an easy weeknight meal tonight that's ready in minutes. The chicken pairs nicely with the roasted potatoes. Serve with a side of green beans, if you prefer.

Recipe by Southern Living January 2002


Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.

  • Drain apricots, reserving liquid. Coarsely chop apricots.

  • Stir together reserved liquid, apricots, juice, and next 3 ingredients.

  • Combine flour and pepper; dredge chicken in flour mixture.

  • Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.

Chef's Notes

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Nutrition Facts

368 calories; calories from fat 28%; fat 11.4g; saturated fat 2.5g; mono fat 4.9g; poly fat 2.9g; protein 33g; carbohydrates 33g; fiber 3.2g; cholesterol 82mg; iron 2.8mg; sodium 490mg; calcium 55mg.