Seared Chicken with Apricot Sauce
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breasts (about 1 pound) salt pepper 1/4 cup all-purpose flour 3/4 cup dry white wine 1 medium shallot/onion4 fresh apricots 2 tablespoons apricot preserves 2 teaspoons chopped fresh tarragon
Flatten one piece of chicken at a time between sheets of plastic wrap with a rolling pin, meat mallet, or heavy skillet to an even 1/2-inch thickness. Sprinkle with salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess.
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.
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 beings to break down, 2 to 3 minutes. Stir in preserves, tarragon, and a dash of salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve chicken with the sauce.
Serving Size:�makes 4 breasts
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.
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 beings to break down, 2 to 3 minutes. Stir in preserves, tarragon, and a dash of salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve chicken with the sauce.
Serving Size:�makes 4 breasts
Nutritional Info Amount Per Serving
- Calories: 226.3
- Total Fat: 1.3 g
- Cholesterol: 57.5 mg
- Sodium: 354.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.9 g
- Protein: 24.3 g
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