Seared Chicken with Apricot Sauce

This Seared Chicken with Apricot Sauce uses fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. 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 or asparagus completes dinner.

This recipe tasted fancy, like something Y would eat at a restaurant, and even kept great for lunch the next day. Plus, 1 chicken breast with sauce is a healthy part of a complete meal.

Prep time: 30 minutes
Cook time: 30 minutes

(Make 4 serves)

Healthy Recipes Amount Per Serving: 252 Calories, 27 g. Protein, 15 g. Carbohydrates, 1 g. Dietary Fiber, 5 g. Fat ( 1 g sat , 2 g mono ), 66 mg. Cholesterol, 517 mg. Sodium, 444 mg. potassium.
Carbohydrate Servings: 1
Exchanges: 1 fruit, 3 lean meat

Ingredients:

• 4 boneless, skinless chicken breasts, trimmed and tenders removed
• 3/4 tsp. of salt, divided
• 1/4 tsp. of freshly ground pepper
• 1/4 cup of all-purpose flour (You can try brown rice flour if avoiding gluten)
• 1 Tbsp. of canola oil
• 3/4 cup of dry white wine
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped (or 6 dried apricots)
• 2 Tbsp. of apricot preserves
• 2 tsp. of chopped fresh tarragon , or 1/2 tsp. of dried

Preparation:

• Place chicken between 2 pieces of plastic wrap. Beat it senseless pound it until it is an even 1/2 inch thick.. Sprinkle with 1/4 tsp. of salt and pepper.
• Place flour in a shallow dish then dredge chicken in flour, and shaking off excess. (Discard any leftover flour.)
• In large-size skillet over medium heat, heat canola oil, then add chicken and cook about 3-5 min. per side or until chicken is browned and cooked through. Transfer to a plate, cover and keep warm. (If necessary, cook chicken in two batches with an additional 1 Tbsp. of oil.)
• Off the heat, add wine and minced shallot to the pan. Return to medium heat and cook about 3 min. , scraping up any browned bits, until slightly reduced.
• Add apricots and cook about 2-3 min. until fruit begins to break down. Stir in preserves, tarragon and the remaining of salt. Return chicken to the pan and cook until heated through (about 1-2 min.) Serve chicken with the sauce.

Source : EatingWell

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