A nice chicken dish is always a crowd pleaser. But we found a recipe that adds a real blast of flavor. The key ingredient: apricots!

The Dish: Apricot Chicken

The Restaurant: Grill 58

The Chef: David Hatch


— 6 oz boneless skinless chicken

— 4 oz scallions

— 4 oz red peppers

— 6 oz mushrooms

— 2 oz roasted garlic

— pinch of fresh dill

— 4 oz white wine

— 4 oz chicken stock

— 4 oz Apricot glaze

— salt and pepper to taste


— heat garlic oil in sautéed pan

— lightly dust chicken in white flour

— sear chicken on each side in hot oil

— add mushrooms, red pepper and garlic and simmer for 2-3 minutes

— add white wine, reduce wine

— add chicken stock, fresh dill and scallions

— simmer one more minute

— add apricot glaze to taste

— serve over rice or pasta


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