A very 80’s type of dish but one my family enjoys and I can’t believe I’ve not put up this recipe before now, we love this served with vegetables over rice.
See/click picture below.
I omit the step of coating the chicken in flour as I think the sauce thickens enough with out it, up to you.
I also like to use 1/2 a sliced onion as I think it goes nicely with the french onion soup.
To change it up you can add a teaspoon or 2 of curry powder to the sauce.
This can also be done on the stove top. Pan fry and brown the chicken and optional onion. Mix the apricot nectar and french onion soup together, pour over the chicken then pop on the lid, turn down heat and let summer until chicken is cooked. This is my preferred method.
I’ve found this curried version is nice with pork sausages (instead of chicken) and steamed potatoes, broccoli, cauliflower, carrots etc.
1x 405 ml can