Cajun Chicken Pieces With Apricot Sauce Recipe


Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Whole chicken breast4 Pound, boned and skinned (4 Breast, 1 Pound Each)
 Unsalted butter3 Tablespoon
 Chopped celery1⁄2 Cup (8 tbs)
 Scallion whites6 , chopped
 Fine dry bread crumbs2 Cup (32 tbs)
 Eggs2 , lightly beaten
 Heavy cream1⁄2 Cup (8 tbs)
 Dijon mustard2 Tablespoon
 Fresh parsley1⁄2 Cup (8 tbs), minced
 Fresh tarragon/2 teaspoons dried tarragons, finely crumbled2 Tablespoon, minced
 Salt To Taste (As Required)
 Pepper To Taste, freshly ground
For tomato chili sauce
 Unsalted butter4 Tablespoon (1/2 Sticks)
 Shallots2 , minced
 Ripe tomatoes1 1⁄2 Pound, peeled, seeded, and chopped (6 Tomatoes)
 Dry white wine1⁄4 Cup (4 tbs)
 Chili sauce3 Tablespoon
 Fresh parsley1⁄4 Cup (4 tbs), minced
 Vegetable oil1 Tablespoon
 Fresh tarragon1 Tablespoon (For Garnish)
 Parsley sprigs1 (For Garnish)

Nutrition Facts

Serving size

Calories 1072 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 23.8 g119%

Trans Fat 0.1 g

Cholesterol 466.4 mg

Sodium 716.8 mg29.9%

Total Carbohydrates 38 g12.6%

Dietary Fiber 5.6 g22.3%

Sugars 7.5 g

Protein 118 g236%

Vitamin A 93.1% Vitamin C 90.8%

Calcium 32.4% Iron 57.6%

*Based on a 2000 Calorie diet


Preparing Apricot Mustard Sauce
1. In a small saucepan, against low heat, cook the preserves, mustard, and stock together, use should be stirring constantly until the preserves get completely melted.
2. Set aside and let cool to room temperature.
3. Take a small bowl and place peppers, thyme, garlic powder, and salt in it.
4. Mix them properly.
5. Sprinkle the chicken with the spice mixture and let stand for 30 minutes.

6. In a sauté pan or heavy skillet, melt the butter with the oil.
7. Add the chicken and sauté just until it is done, for nearly 3 minutes.

8. Remove with a slotted spoon and drain briefly on a paper towel.
9. Serve the chicken with apricot mustard sauce on the side of the plate.