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This sauce is tangy, sweet and savory at the same time. A weeknight gem that jazzes up chicken or pork!
Note: I used Smucker’s Orchard’s Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves. I prefer this line because it contains all-natural ingredients. Look for it in the regular jelly aisle.
Heat a grill or grill pan to medium-high heat.
Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper. Grill chicken breasts until cooked through, about 5 – 8 minutes depending on how thin you pounded them.
While the chicken is grilling, get started on your sauce. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger. Season with a touch of salt and pepper. Bring mixture to a boil and then let simmer while chicken finishes cooking.
Plate chicken and divide sauce evenly among plates.
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