Sweet and Tangy Chicken

"This recipe is great for people who cook the semi-homemade way. I got this from my microwave cookbook and that's the only way I know how to cook it. You can even change up the preserves for a different flavor."
photo by MsSally photo by MsSally
photo by MsSally
Ready In:
4-6 pieces




  • In a 12x8x2 inch dish, arrange chicken pieces with the thickest, meaty pieces to the outside edges of the dish.
  • In a small bowl, stir together the mayonnaise, soup mix, dressing and preserves.
  • Spread this mixture over the chicken, coating each piece well.
  • Cover with wax paper.
  • Microwave on High for 18-22 minutes. (If your microwave doesn't have a turntable, turn chicken 1/4 turn halfway through cooking time.).
  • Let stand 5-10 minutes before you serve it so the chicken absorbs the flavor of the sauce.
  • Serve over rice.

Questions & Replies

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  1. Oh my was this good. Extreemly easy and quick. I used thighs with bones, but less the skin. Otherwise made as is. I cooked mine 14 mins because of the smaller pieces. Tested done at that time. Served with mashed potatoes and greenbeans. DH said this is really good chicken for microwaved.
  2. I brought this recipe home just because I thought I had dry onion soup. I went to the market, bought chicken breast, couldn't find Russian salad dressing, found sugar-free apricot jam. I found out I didn't have dry onion soup at home. I ended using other ingredients to substitute what I didn’t have and I served with brown rice. Let me tell you, does not matter what I used, it came out awesome. It is definitely sweet and tangy. The apricot jam does a great job. No dishwasher necessary, no even a drop of sauce left. I would never thought of combining those ingredients together. Thank you!!!


<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
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