Chicken Breasts with Apricot Sauce

Quick easy and delicious what more could you ask for

Authored by: Catherine A Brorby, Author of Making the Most of Your Food Allergies

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Gluten Free, Low Sodium, Wheat Free


  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1/3 cup chopped onion
  • 3/4 cup fruit juice sweetened apricot jam
  • 3/4 cup fresh squeezed orange juice
  • 3/4 teaspoon rosemary
  • Sea Salt and pepper, to taste


Combine the jam, juice, and rosemary in a small bowl. Set aside.In a large saute pan, heat oil over medium heat. Add the chicken breasts and cook for 3 minutes or until lightly browned. Turn the chicken over, add the onion around the edges and cook another 3 minutes, or until the chicken and onion are lightly browned. Season to taste with salt and pepper.Pour the jam mixture over the chicken breasts, cover, reduce heat and simmer for another 810 minutes. or until the chicken is fully cooked.Remove the chicken breasts and keep warm. Raise the heat, and boil uncovered until the sauce is slightly thickened. Serve the sauce with the chicken. Free of wheat, gluten, soy, dairy, yeast, corn, and egg.