Monday, August 30, 2010
Chicken in Apricot Sauce
Apricots are in season locally so how about apricots for dinner tonight?
Adapted from Eating Well Magazine
4 boneless, skinless chicken breasts (preferably pastured & organic)
salt & pepper
1/4 cup whole wheat flour
2 tbsp coconut oil
3/4 cup white wine or vermouth
1 tbsp white wine vinegar
1 tbsp Dijon Mustard
1 shallot, minced
1 yellow pepper, cut into small squares
3 fresh apricots, pitted and chopped (for about 1 cup chopped apricots)
2 tbsp homemade apricot preserves
2 tsp chopped fresh thyme
1. Place chicken breasts between two pieces of plastic wrap. Pound with a meat mallet or rolling pin until flattened and an even 1/2 inch thickness. Season both sides of chicken with salt and pepper.
2. Add flour to a shallow pie dish. Dredge chicken through flour, coating both sides. Shake of excess flour.
3. Heat coconut oil in a large skillet over medium heat. Add the chicken and cook until browned, about 3-5 minutes per side. Transfer to a plate and cover to keep warm. You will probably need to cook chicken in batches. Add more coconut oil between batches.
4. De-glaze the pan by adding wine and scraping up any brown bits left from cooking the chicken. Add shallots and peppers and cook until wine is slightly reduced. Add white wine vinegar and Dijon mustard and stir together.
5. Add apricots and cook until fruit begins to break down, 2-3 minutes. Stir in preserves and season with salt and pepper. Add 1/4 cup warm water to pan and stir.
6. Cut the chicken breasts in half and return them to the pan. Spoon sauce over chicken to coat. Reduce heat to low and simmer chicken in sauce for 5-8 minutes while you prepare your side dishes. Sprinkle fresh thyme over top.
7. Serve chicken with extra sauce spooned over top. Grilled vegetables or sautéd spinach make good side dishes.
If you find the sauce too sweet, add more white wine vinegar and Dijon mustard.
This post is part of Monday Mania at The Healthy Home Economist.