Apricot Chicken with Mushroom Cream Sauce
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  • For Mushroom Cream Sauce:
  • 1 (8 ounce) container white mushrooms, cleaned and sliced
  • 1 quart heavy cream
  • 1 large shallot, minced
  • For Apricot Chicken:
  • 3/4 cup chicken broth
  • 4 ounces dried apricots
  • 1 cup sour cream
  • 1/4 cup sherry (optional)
  • 12 portabella mushrooms, chopped
  • 6 McGinnis Sisters boneless, skinless chicken breasts
  • 1/2 cup fresh parsley, chopped
Preheat oven to 350°.

Combine all Mushroom Cream ingredients in a saucepan over high heat; bring to a boil. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and remove 1/2 mushrooms and 1 cup cream to a food processor or blender, purée until smooth. Add purée back to saucepan, stir to combine and set aside.

In a medium saucepan, bring chicken broth to a simmer over medium-low heat. Remove from heat and add dried apricots; cover with plastic wrap and set aside for 20 to 30 minutes. Remove from heat and purée in a blender or food processor until smooth.

In a mixing bowl, combine apricot purée, sour cream, sherry and mushroom cream. Stir in portabella mushrooms and season with salt and pepper to taste.

Meanwhile, pound chicken to flatten and sprinkle with salt, pepper and parsley. Roll each chicken breast and secure with a toothpick; place in a baking dish. Pour mixture over chicken, cover with foil and bake 45 minutes. Remove foil and bake an additional 20 minutes.

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