Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Seared Chicken with Apricot Sauce

		0
		0
		0
		0
		0

READ REVIEWS ()

Burris, Ken

30 mins total
30 mins prep

252 calories/serving

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

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.

Ingredients

Serves:

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 teaspoons chopped fresh tarragon 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.