Ingredients
- ½ cup white wine
- ½ cup apricot jam
- ½ cup packed brown sugar
- ½ cup Spanish olives, drained and sliced
- 5 cloves garlic, minced
- 1 tablespoon caper brine, or to taste
- 2 tablespoons extra-virgin olive oil
- 4 large skinless, boneless chicken breasts
Why You'll Keep Making This
Kitchen Tips
- Use fresh apricot preserves for the best flavor and texture in the sauce.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Step 1
Warm your oven to 350°F (175°C). In a big bowl, combine the white wine, apricot jam, brown sugar, olives, about a third of a cup of olive oil, red wine vinegar, capers, chopped cilantro, minced garlic, and a bit of the caper brine. Give everything a good stir to mix those flavors together.
Step 2
Warm up 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about a minute and a half on each side—just enough to get a nice golden color without cooking them through.
Step 3
Place the chicken in a single layer in a baking dish, then pour that apricot and olive mixture over the top.
Step 4
Pop the dish in the oven and bake for 20 to 30 minutes, or until the chicken is cooked through and no longer pink inside. Let it rest a few minutes before serving to soak up all those delicious juices.
