Photo of Chicken in apricot sauce by WW

Chicken in apricot sauce

Total Time
45 min
20 min
25 min
This skillet dish takes advantage of fresh summer apricots. Use apricots that are slightly underripe so they’ll stand-up to the heat and maintain their texture. You could also opt for peaches, plums or nectarines instead. Sherry wine, apricot nectar, brown sugar, vinegar, and mustard meld together for a sweet, tangy, and savory sauce that brilliantly pairs with the tender fresh spinach leaves and toasted pecans. A mixture of cornstarch and water stirred in at the end thickens the sauce and eliminates the need to add extra oil or butter. Just make sure you whisk the cornstarch mixture until well blended so that the sauce has a smooth consistency with no lumps.


Olive oil

1 tsp

Sherry cooking wine

2 Tbsp, dry

Uncooked boneless skinless chicken breast

1 pound(s), four pieces, pounded

Apricot nectar

1 cup(s)

White wine vinegar

1 Tbsp

Unpacked brown sugar

2 tsp

Dijon mustard

2 Tbsp


1 Tbsp


¼ cup(s)

Fresh apricot

4 item(s), pitted and split in half


8 cup(s), fresh, chopped

Chopped pecans

¼ oz, about 1 tbsp


  1. Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.
  2. Meanwhile, combine nectar, vinegar, sugar and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
  3. Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
  4. While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
  5. Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.