Asian-Apricot Chicken Cutlets

Recipe by Berts Kitchen Witch

This is a revision of my Asian-Apricot Pork Loin recipe. By the request of my wonderful friend Hope (aka mama's kitchen), I am posting a chicken version. This one's for you Mama!

Top Review by Sydney Mike

I served this very, very nice tasting chicken dish over brown rice, but other than that I followed the recipe right down the line! I'd never used oyster sauce before [oysters are on my very negative list!], but I included it as well! Another time I'll be tempted to include either a little more of the apricot preserves OR add some chopped dried apricots, but that's another time! I was very happy with the results of this recipe, as were my guests, & I even passed the recipe along to them!! Thanks so much for this addition!

Ingredients Nutrition


  1. Butterfly out the chicken breasts to as even a thickness as is possible.
  2. Chop onion.
  3. Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
  4. Season chicken breasts with the spice mixture.
  5. Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
  6. Brown the onion,and the chicken breasts for approximately 5 minute per side.
  7. Mix together all the remaining ingredients in a bowl.
  8. When chicken breasts are browned on both sides, add the sauce mixture.
  9. Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
  10. Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
  11. Serve over steamed white rice.

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