Seared Chicken with Apricot Sauce

28 Reviews
From: EatingWell Magazine May/June 2009

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 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 311 calories; 7 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 33 g protein; 41 mcg folate; 103 mg cholesterol; 8 g sugars; 4 g added sugars; 797 IU vitamin A; 5 mg vitamin C; 23 mg calcium; 1 mg iron; 507 mg sodium; 635 mg potassium
  • Nutrition Bonus: Potassium (20% daily value), Vitamin A (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 3 lean meat

Reviews 28

May 29, 2015
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By: EatingWell User
Delicious. A big hit with my family. Will make this again for sure! I, too, used dried apricots and the recipe was delicious
November 05, 2013
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By: EatingWell User
Great Dish for Picky Eaters I made this recipe for my picky boyfriend since we have a tough time finding dishes we both like and it was perfect! Sweet, but not overwhelmingly so. I would definitely recommend this, especially for a group with diverse tastes. Pros: pretty quick, very tasty, not too complicated
October 24, 2013
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By: EatingWell User
30 minutes Excellent diner Use a can of abricots works fine . I used red wine instead tasted great. Slice some lemon skin for the spinache Pros: Juicy chicken nice sauce Easy to make Cons: None
September 07, 2013
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By: EatingWell User
Delicious, easy, attractive, nutritious Ann from Orlando
August 26, 2013
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By: EatingWell User
Will save judgement! I didn't use apricots (not a fan) and didn't substitute. Used one of the kid's juiceboxes as it was there, and this dish was very tangy, a little bitter. I guess that's where the apricot comes in? I am willing to make this dish again, but I will have to stick a little closer to the recipe! Pros: Easy, quick, and cheap.
February 26, 2013
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By: EatingWell User
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
June 06, 2012
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By: EatingWell User
Yummy chicken! I made this last night for my boyfriend and myself. My grocery store didn't have apricots yet and so, cutting the recipe in half for two of us, we used one peach and peach preserves instead of two apricots and apricot preserves. Other than changing the fruit I didn't alter a thing, and it was fantastic! I'll definitely be making this again sometime this week or next. Pros: Super tasty, easy to make. Cons: Had to substitue peach for apricot.
May 23, 2012
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By: Carlijacobsen
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
April 05, 2012
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By: EatingWell User
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