Ingredients
Scale
- 2–3 whole boneless, skinless chicken breasts
- 5–6 Tbsp apricot preserves
- 2–3 Tbsp balsamic vinegar
- 2–3 Tbsp soy sauce
- 4 tsp Dijon mustard
- 1– 1 1/2 tsp grated, peeled, fresh ginger
- 3 Tbsp brown sugar
- salt and pepper
- 3/4 cup chicken broth
- 1 small can mandarin oranges, drained
Instructions
- Preheat oven to 450 degrees F.
- Rinse chicken and pat dry. Place chicken pieces in pan or baking dish.
- In small bowl, stir preserves, vinegar, soy sauce, ginger, brown sugar and Dijon until blended.
- Pour broth around chicken in the pan, but make sure not to completely cover the chicken. Brush one–third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper. Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165 degrees F.
- Remove chicken pieces to a plate, cover, and let stand at least 5 minutes so juices can redistribute.
- While chicken is resting, stir pan drippings over stove to thicken and reduce. Add a little cornstarch to cold water, and add to drippings to thicken.
- When sauce is thickened, add oranges. Pour over chicken and serve.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main Dish