4-6
1 hour
Easy Apricot Chicken
- 6 chicken thigh cutlets on the bone
- 1/2 cup plain flour
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 can Ardmona Apricot Nectar
- 1 tablespoon soy sauce
- 40 grams French onion soup mix
- 1 tablespoon cornflour
- Handful slivered almonds, lightly toasted
- Pre-heat oven to 200C
- Lightly toast slivered almonds, put aside.
- Add salt and pepper to flour and then coat the cutlets in the flour mixture.
- Heat oil in a trypan and cook the cutlets skin side first until a little browned.
- Place the cutlets in a baking dish.
- Combine nectar, soy sauce, cornflour and soup mix and whisk to combine.
- Pour over the chicken.
- Bake for 40 minutes.
- Before serving sprinkle shredded almonds on top.
- Serve with rice and vegetables.
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