4 boneless, skinless chicken breasts, trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup 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 or dried tarragon
Instructions
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.)
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.
Serving
Suggestions
1 chicken= 252 calories
Originally Submitted
1/29/2015
0 Out of 5 from
0 reviews
You can add this Seared Chicken with Apricot Sauce recipe to your own private DesktopCookbook.
