4 servings

How to Make It

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.

Ratings & Reviews

Kimc1967's Review

September 29, 2012
Sauce was delicious. I cut up the chicken breasts and sauteed. Served over quinoa. Highly recommend putting chopped cilantro on top, pulled the flavors together.

jfrankh's Review

March 23, 2011
The sauce was thinner and spicier than I anticipated -- but soooo yummy! Perfect w/rice and broccoli. Very easy for an everyday meal but tasty enough for a special occasion.

10poundsless's Review

May 12, 2011

aszalacinski's Review

January 10, 2011

debvee's Review

November 21, 2011
Easy, tasty and low fat. The sauce has a good balance with the chili paste (I used Thai Chili Sauce). and the apricot preserves (I used Smucker's Simply Fruit Apricot). The cilantro was an important component as well. I served it with Rice-a-Roni Fried Rice, the low-fat recipe made in the microwave.

All4EatingHlthy's Review

May 22, 2011
Great with boneless skinless chicken thighs.

JustinaJ's Review

February 28, 2017
Very happy to get so much flavor from something so easy to make. Husband & both kids even liked it. I used half the chili paste just to increase the chances of my kids liking it. I'll be making it on a regular basis for awhile.