Chicken Apricot Scaloppine
By rmulleni
Rate this recipe
4.8/5
(5 Votes)
1 Picture
Ingredients
- 1 17 oz can apricot halves
- salt and pepper to taste
- 1 tbsp butter
- 1 sm onion, sliced
- 1 whole chicken breasts, skinned, boned, halved and flattened
- 1 tbsp salad oil
- 1/2 c sliced celery
- 1 tbsp soy sauce
- 1/4 tsp ground ginger
Details
Servings 4
Adapted from nytimes.com
Preparation
Step 1
Drain apricots, reserving 1/2 cup syrup. Sprinkle chicken with salt and pepper; dust with flour. Brown chicken on either side in oil and butter in large skillet. Sprinkle celery and onion over chicken. Combine reserved syrup, soy sauce and ginger; pour over chicken. Cover and simmer about 10 minutes. Place apricot halves on chicken and cook about 4 minutes longer, or until chicken is tender and apricots hot. Remove chicken and apricots to heated platter. Spoon vegetables and sauce over chicken.
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