Seared Chicken with Apricot Sauce

Fresh apricots, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken.

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1¼ pounds), trimmed and tenders removed
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • ¾ cup dry white wine
  • 1 medium shallot, minced
  • 4 fresh apricots, pitted and chopped
  • 2 tablespoons apricot preserves
  • 2 teaspoons chopped fresh tarragon , or ½ 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 ½ inch. Sprinkle with ¼ 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 ½ teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Source : allrecipes.Com

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