Prep 3 mins
Cook 25 mins
This is a simple and unassuming dish. It contains no onion soup mix and leaves a fresh clean taste. I serve this with fresh steam veggies and either cous cous or basmati rice.
- 500 g chicken tenderloins
- 1 teaspoon minced garlic
- 1 teaspoon Season-All salt
- 2 tablespoons plain flour
- 1 (425 g) can apricot nectar
- Add the garlic to the chicken and mix well.
- Mix season all and flour together in a freezer bag and then pop the garlic covered chicken in and give it a good shake.
- Spray a frying pan with cooking spray and cook the chicken tenderloins for 2-3 minutes each side.
- Transfer to a small baking dish (I use a small square Pyrex dish) and then cover with apricot nectar.
- Bake for 15-20 minutes.
Very nice. Had people here licking their plates! What I thought was minced garlic in my fridge was actually crushed ginger, so I used that instead and added the dash of soy sauce that was suggested by Jocicee.
This chicken dish was easy to make and reminded me of a light sweet and sour chicken dwithout the overload of syrupy sweetness. It made a nice, light sauce that thickened up nicely in the oven. I think that it needs a bit more flavor and I did add extra garlic and a bit more seasoned salt (I use Goya adobo). Maybe a dash of soy sauce or something? I will make it again, it was so quick and easy but for more flavor I might use boneless chicken thighs or chicken pieces on the bone(of course adjusting cooking times if I do that). This recipe would be good with shrimp too-the sauce would complement it well! It was fun having my family guess what the sauce was-they thought it was lemon or orange juice but did not guess apricot nectar! I made this for Spring PAC 2009-thanks for the family-friendly recipe, happygurl06!