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Living Well Recipes: Apricot Chicken

A sweet and tangy recipe to liven up basic chicken!
Apricot Chicken
Yield: 4 portions

• 1 cup chicken broth
• 2 tablespoons red-wine vinegar
• 4 tablespoons apricot preserves
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch
• 4 each chicken breasts
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 6 teaspoons olive oil
• 1 large shallot, minced
• 4 dried apricots, sliced

Whisk broth, vinegar, preserves, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until done. Transfer to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons oil and minced shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in dried apricots.

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