1-Getting started with this Cranberry Apricot Chicken is simple and fun, beginning with gathering your ingredients and tools. In a large frying pan, mix together the 1 1/2 cups chicken broth, 1/2 cup fresh orange juice, 1/2 cup cranberry juice, 1/4 cup dry white wine, 1/2 cup slivered dried apricots, 1/3 cup dried cranberries, and 2 teaspoons orange zest, then whisk gently to combine everything well. Once blended, add the 3-4 large boneless, skinless chicken breasts and bring the mixture to a boil over medium heat.

2-After it reaches a boil, cover the pan with a lid, lower the heat to low, and let it simmer for about 15-20 minutes until the chicken is fully cooked and no longer pink inside. Take the chicken out of the pan and place it on a plate, then cover it to keep it warm while you finish the sauce. For the next step, return the sauce to a boil without the lid, stir in the 1 tablespoon cornstarch mixed with 1 tablespoon water, and whisk until it thickens nicely.

3-Finally, season the sauce with salt and pepper if you like, spoon it over the chicken, and add a garnish of green onions and slivered orange peel if you have them on hand. This recipe takes about 15 minutes to prep and 35 minutes total to cook, serving around 4 people. Pair it with sides like couscous, rice pilaf, pasta, or your favorite vegetables to round out the meal. Try a refreshing drink alongside for a complete experience.