Seared Chicken With Apricot Sauce

Calories 252 Fat 5 g Saturated fat 1 g Cholesterol 66 mg Carbohydrates 15 g Dietary fiber 1 g Protein 27 g Sodium 517 mg
Seared Chicken With Apricot Sauce
Adapted from webmd.com
Seared Chicken With Apricot Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

Ingredients

  • 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

  • 3/4

    cup dry white wine

  • 1

    medium shallot, minced

  • 4

    fresh apricots, pitted and chopped

  • 2

    tablespoons apricot preserves

  • 2

    tablespoons fresh tarragon, chopped, or 1/2 teaspoon dried

Directions

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.

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