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Bring to a boil. If you are baking the chicken right away pour the sauce over the chicken in the baking dish.
Stir until well combined.
Apricot mustard chicken recipe. In a wide frying pan combine apricot nectar and mustard. Bring to a boil over high heat. Arrange chicken breasts skinned sides down in pan.
Reduce heat cover and simmer for 10 minutes. In a large skillet Add the water mustard apricot preserves low sodium soy sauce and fresh green onions. Stir until well combined.
Sprinkle kosher salt on both sides of the chicken breasts. Step 1 In a large skillet cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded chicken mustard apricot preserves vinegar bourbon and cayenne pepper.
Mix the Worcestershire sauce ketchup mustard jam and onion in a small bowl. Coat each piece of chicken with the sauce so its well coated on all sides and lay them on the baking pan. Dump the rest of the sauce over the chicken.
Bake for 45 minutes to 1 hour. Preheat oven to 400 degrees Line a baking tray with tin foil place baking rack over top. Lay chicken thighs on baking rack.
With skin side up brush chicken thighs with olive oil. Combine apricot necar and mustard in a large skillet. Bring to a boil.
Cover reduce heat and simmer 10 minutes. Meanwhile bring chicken broth to a boil in a. Home Instant Pot Recipes Instant Pot Apricot Chicken Instant Pot Apricot Chicken Last Modified.
April 15 2021 - No Comments - This post may contain affiliate links. Cut your boneless skinless breasts or thighs into appropriate individual serving size pieces and arrange in the baking dish. Combine preserves mustard lemon rind lemon juice thyme salt and pepper in a medium size bowl and whisk together.
If you are baking the chicken right away pour the sauce over the chicken in the baking dish.