Sautéed Chicken Breast with Apricot Salsa

sautéed chicken breast with apricot salsa

I eat poultry dish normally once a week. Sometimes I made fried chicken, chicken curry or chicken skewer. This time I post sautéed chicken breast with apricot salsa, this recipe inspired by my ex-boy friend “Steffen Henssler” (just joke), he’s famous chef in Germany, he’s my “Guru” for cooking. I knew him from cooking show on tv channel for three years. I’ve visited his live cooking show twice, once in Bremen and second in Hannover, so happy got his signature on the book and photo together.

Henssler  steffen henssler

steffen henssler book   signature   steffen henssler's bookchicken apricot salsa

apricot salsa on chicken

Sautéed Chicken Breast Fillet with Apricot Salsa


  • 3 (300g) boneless, skinless chicken breast fillet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 2 sprig rosemary, chopped
  • Apricot Salsa:
  • 6 pieces (300g) apricots, remove seeds, cubed
  • 1 red chili, remove seeds, fein chopped
  • 1 red onion, peeled, chopped
  • juice from 1/2 lime (2 tablespoons lime juice)
  • 3 tablespoons olive oil
  • pinch of salt, pepper and sugar


  1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken breast on both sides with salt and pepper. Add chicken to pan, cook 4 minutes on each side or until golden brown, add chopped rosemary before remove it from the heat.
  2. Prepare a bowl, mix all apricot salsa ingredients into a bowl, combine well.

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  1. What a cool experience to meet Steffen Henssler, and go to his show! I would love to go to a live cooking show. This recipe sounds amazing. I’ve never had apricot salsa before. Definitely going to have to give this a try!

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