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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.)

  • 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.

Nutrition Facts

311 calories; protein 33.5g 67% DV; carbohydrates 18.4g 6% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 8.1g; fat 7.5g 12% DV; saturated fat 1.1g 5% DV; cholesterol 103.5mg 35% DV; vitamin a iu 796.7IU 16% DV; vitamin c 4.8mg 8% DV; folate 40.9mcg 10% DV; calcium 23.2mg 2% DV; iron 1.3mg 7% DV; magnesium 51.5mg 18% DV; potassium 634.7mg 18% DV; sodium 507.2mg 20% DV; thiamin 0.2mg 21% DV; added sugar 4g.

Reviews (29)

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29 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/07/2013
Delicious easy attractive nutritious Ann from Orlando Read More
Rating: 4 stars
02/27/2013
Delicious I couldn't get fresh apricots so I just added more preserves. I also don't like tarragon so I left it out. This was SO good! I was skeptical because there are so few ingredients but it was delish! Pros: Easy healthy tasty Read More
Rating: 5 stars
10/29/2011
Superb! So good! Unfortunately I guess apricots are out of season because I couldn't find them anywhere! I subbed peaches and it worked out great!!! Perfect sweetness and so delicious! I didn't realize you could add pics! Will take one next time! Read More
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Rating: 5 stars
10/30/2011
I made exactly as recipe stated and it was wonderful. It's so rare for me to buy fresh apricots. Like other posters here I usually have dried on hand and they probably would have been fine. But the fresh ones were so soft and plumpy and added a nice freshness to the recipe. One thing: I don't think they pounded that breast in the picture because mine was as big and flat as a salad plate. But if you're restricted to proper portions like I am half a breast was a big eyeful on the plate. Even the hubs loved it. Read More
Rating: 5 stars
04/06/2012
AMAZING RECIPE I made it tonight for my family and it took less than 30 mins and we were eating. I served it with sauted brocolli and it was a HIT!! kids and all! I used dried apricots instead of fresh because they are out of season and white onion instead of scallops and threw the sauce in the blender so the kids couldnt see the ingredients and it came out perfect! If you use dried fruit it will take longer to reduce use a little extra wine. Pros: easy fast healthy Read More
Rating: 5 stars
10/30/2011
Really good. Relatively simple but very tasty. Really liked this method of doing the chicken too. My only amendment was to add 2 grilled red peppers. I cut them lengthways into 4s remove seeds and pith etc grill them skin side up on a very high temperature until the skin blackens all over put them in a plastic freezer bag for at least 10 mins (but usually until the dish is ready) take them out and slide off the blackened skins before adding them to the final dish with the chicken. Provides a nice counterbalance to the sweetness of the apricot and the seared taste of the chicken. Read More
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Rating: 5 stars
05/23/2012
Nice change to chicken I substituted diluted white wine vinegar for white wine. Should have diluted it more. The vinegar really cut thru the sweetness if you were concerned with that from other reviews. Loved the tarragon flavor in the sauce!! Pros: One pan simple Read More
Rating: 5 stars
10/30/2011
This recipe is delicious! I used Chicken broth instead of white wine (I usually use Vermouth and didn't have enough). In the middle of the recipe I realized I was out of apricot preserves and sub'd maple syrup. Worked great! Next time (this one is definitely going into the rotation) I'll use the preserves or I may even try the Pineapple Habanero Jam I can at the grocery store. Read More
Rating: 3 stars
02/07/2012
Just ok This was too sweet Pros: easy and healthy Cons: too sweet Read More