The Pioneer Woman Tasty Kitchen
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Chicken in Apricot Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Chicken in a savory and sweet sauce using fresh, in-season apricots!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • ¼ cups Whole Wheat Flour
  • 2 Tablespoons Oil For Cooking Chicken
  • ¾ cups White Wine Or Vermouth
  • 1 whole Shallot, Minced
  • 1 whole Sweet Yellow Pepper, Diced
  • 1 Tablespoon White Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 3 whole Medium To Large-sized Fresh Apricots, Pitted And Chopped
  • 2 Tablespoons Apricot Preserves
  • 2 teaspoons Chopped Fresh Thyme

Preparation

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 off the excess flour.

3. Heat 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 oil between batches. Set chicken aside and keep it warm.

4. Deglaze 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 sautéed spinach make good side dishes.

If you find the sauce too sweet, add more white wine vinegar and Dijon mustard.

3 Comments

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jillscleankitchen on 9.8.2010

I’m glad you enjoyed it!!

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sarahpennebaker on 9.2.2010

This is super easy to make and very yummy! I had to sub in peaches, as my market was all out of apricots :( Still delish though!

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Midnite Baker on 9.2.2010

Sounds yummy. Will have to use red bell peppers, as
that is all I have growing in my garden.

One Review

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sarahpennebaker on 9.2.2010

Very easy and tasty!

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