Apricot Chicken and Orzo

adapted from allrecipes.com, submitted by luv2cooknbake

INGREDIENTS:

2 tablespoons extra-virgin olive oil 2 pounds chicken breast tenderloins, cut into bite-size pieces salt and pepper to taste 1 large onion, chopped  1 tsp minced garlic 1/4 cup balsamic vinegar, or to taste

20 dried apricots 1 cup chicken stock 1/2 cup apricot preserves  1 tablespoon chopped fresh thyme 3 tablespoons chopped fresh flat-leaf parsley (optional)

DIRECTIONS:

1.

Heat the olive oil in a large skillet with a lid over medium-high heat. 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. Stir in the onion and garlic, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.

2.

Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve. I used a can of apricots and just cooked it until it was heated through, not the 10-15 minutes recommended above.  I will try the dried ones next time because the canned ones were just a little too mushy for my taste. This is a delicious meal.  There is plenty of sauce for this to go over pasta or rice.  I was planning to use orzo pasta until my son tipped the box over and it spilled on to the floor.  That's why the picture looks like rice (because it is!) instead of orzo. Husband rating:  4 stars Boys say:  thumbs up