Yesterday we gave you some facts on why you should add apricots and today we have an amazing recipe that is easy to make and is perfect for a weeknight dinner! Enjoy!
Seared Chicken With Fresh Apricot Sauce
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil (I used olive oil)
3/4 cup dry white wine (or chicken stock if you want to omit the wine)
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce. Wild rice and steamed spinach make excellent compliments to this dish. Enjoy!!