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Seared Chicken with Apricot Sauce

May/June 2009

Your rating: None Average: 4.2 (186 votes)

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.



READER'S COMMENT:
"Easy and tasty. Unfortunately could not get fresh apricots. The dried ones I used were high-quality, chewy and flavorful. Will try it with fresh apricots when I next stumble upon them but its good with the dried version too and is an...
Seared Chicken with Apricot Sauce

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 252 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 15 g carbohydrates; 4 g added sugars; 27 g protein; 1 g fiber; 517 mg sodium; 444 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 3 lean meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Publication
May/June 2009
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