Seared Chicken with Apricot Sauce An Awesome Healthy Recipe

Here’s one of my favorite meals, it’s easy to make and most of the ingredients can be found in your kitchen cupboards (except the fresh herbs, unless you grow them in your garden!).  It’s a well-balanced meal, you’ve got your protein, your grains, your greens, and the many benefits that apricots give your body, vitamin a, fiber, a treasure chest of antioxidants and so much more….so here you go, happy cooking!

You will need….

Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.

Seared Chicken with Apricot Sauce An Awesome Healthy Recipe

Recipe by Julie Getty

This healthy recipe is especially for those who love chicken. You will find some pretty healthy ingredients in this recipe. You will find every bit of this recipe very healthy. #healthyrecipes

Ingredients

• 4 boneless, skinless chicken breasts, (about 1¼ pounds), trimmed and tenders removed

• ¾ teaspoon salt, divided

• ¼ teaspoon freshly ground pepper¼ cup all-purpose flour

• 1 tablespoon canola oil¾ cup dry white wine

• 1 medium shallot, minced4 fresh apricots, pitted and chopped2 tablespoons apricot preserves2 teaspoons chopped fresh tarragon , or ½ teaspoon dried

Preparation

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.

Let me know how your meal turns out or if you discover any variations that were successful!

Enjoy!

Julie