Mediterranean Chicken Breasts with Dried Apricots


  • 2 Boneless Chicken breast halves
  • Salt & Pepper, to taste
  • 1 tsp. Ground Cumin
  • 3 TBSP Olive Oil
  • 3 Garlic cloves, finely chopped
  • 3/4 cup Mariani Dried Mediterranean Apricots, sliced
  • 3/4 cup Dry White wine
  • 1/4 cup Low Salt seasoned vegetable broth
  • 12 Brine cured, pitted green olives


Season chicken with salt, pepper and cumin.  Heat olive oil in a large heavy skillet over medium heat.  Add chicken and cook until browned, turning chicken over every 2 minutes.  Remove chicken and place on plate.  Cover with foil to keep warm.

Add garlic to skillet and cook for 30 seconds.  Add apricots, wine, broth and olives to skillet and bring to a boil.  Reduce heat to medium high and simmer until sauce is thickened, about four minutes.

Add chicken back to skillet and cook until sauce is thickened and chicken is cooked through.

Divide chicken breasts onto plates and spoon sauce over chicken.