Seared Chicken with Apricot Sauce

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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.

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Cook Time:
30 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed

  • ¾ teaspoon salt, divided

  • ¼ teaspoon freshly ground pepper

  • ¼ cup all-purpose flour

  • 1 tablespoon canola oil

  • ¾ cup dry white wine

  • 1 medium shallot, minced

  • 4 fresh apricots, pitted and chopped

  • 2 tablespoons apricot preserves

  • 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Directions

  1. 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 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

  2. 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.)

  3. 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 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Originally appeared: EatingWell Magazine, May/June 2009

Nutrition Facts (per serving)

311 Calories
8g Fat
18g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 311
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars 8g
Added Sugars 4g 8%
Protein 34g 67%
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 104mg 35%
Vitamin A 797IU 16%
Vitamin C 5mg 5%
Folate 41mcg 10%
Sodium 507mg 22%
Calcium 23mg 2%
Iron 1mg 7%
Magnesium 52mg 12%
Potassium 635mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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