What's This?
Serving size 4
Prep Time
Total Time


4 boneless, skinless chicken breasts (about 1 1/14 pound), trimmed and tenders removed¾ tsp salt, divided¼ tsp freshly ground pepper¼ cup all-purpose flour1 Tbsp canola oil¾ cup dry white wine1 medium shallot, minced4 fresh apricots, pitted and chopped2 Tbsp apricot preserves2 tsp 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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 252
  • Calories from fat 45
  • Total Fat 5gm 8%
  • Sodium 517mg 22%
  • Total Carbohydrates 15gm 5%
  • Fiber 1gm 4%
  • Protein 27gm
  • Cholesterol 66mg 22%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, Low Carb, Low Fat, Chicken, Fruit, American, Easy, Quick, 30 Minute, Mother's Day, Baby Shower, Entertaining, Spring, Summer, Birthday, Bridal Shower

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