Mother's Day Seared Chicken with Apricot Sauce
.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
chicken breast halves, boneless, skinless
trimmed and tenders removed, about 4 each |
|
| ¾ | teaspoon |
salt
divided |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
canola oil
|
|
| ¾ | cup |
white wine
dry |
*
|
| 1 | medium |
shallots
minced |
*
|
| 4 | each |
apricots
fresh, pitted and chopped |
*
|
| 2 | tablespoons |
apricot preserves (jam)
|
|
| 2 | teaspoons |
tarragon leaves
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
chicken breast halves, boneless, skinless
trimmed and tenders removed, about 4 each |
|
| 3.8 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
canola oil
|
|
| 177 | ml |
white wine
dry |
*
|
| 1 | medium |
shallots
minced |
*
|
| 4 | each |
apricots
fresh, pitted and chopped |
*
|
| 3E+1 | ml |
apricot preserves (jam)
|
|
| 1E+1 | ml |
tarragon leaves
chopped fresh |
|
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.
