Mother's Day Seared Chicken with Apricot Sauce

Directions

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.)

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 ½ teaspoon salt.

Return the chicken to the pan and cook until heated through, 1 to 2 minutes.

Serve the chicken with the sauce.