Seared Chicken with Apricot Sauce (help’s with any sweet cravings)

I was asked for a simple dish that is tasty, quick and super simple to recreate so I choose this:

Fresh apricots, white wine, apricot jam and tarragon combine in a quick sauce that’s delicious with chicken. I pound the chicken thin so that it cooks in just a couple of minutes.(I use parchment paper and a rolling pin) Let this easy 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 steamed Spinach or steamed Broccoli .

Makes: 4 servings

Preparation Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

• 4 boneless, skinless chicken breasts, (about 120g each), trimmed or all fat and tenders removed
• 3/4 teaspoon salt, divided ( I leave this out, maybe try adding 1/2 this quantity until you no longer need it at all)
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1 tablespoon canola oil (I use Coconut)
• 3/4 glass white wine (Use a dry white wine if possible)
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped
• 2 tablespoons apricot jam
• 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

PREPARATION

1. Place chicken breasts between 2 pieces of cling film / parchment paper & Pound with a rolling pin, meat mallet or heavy pan until flattened to an even thickness, about 1/2 inch. Sprinkle ( if taste requires) 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 frying pan over medium heat. Add the chicken and cook until browned and no longer pink in the centre, 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 same pan you have cooked the chicken in, Return to medium heat and cook, scraping up any browned bits, until slightly reduced, should take about 3 minutes. Add apricots and cook until the fruit begins to break down, again no more than 2 to 3 minutes. Stir in jam, 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, some rice, vegetables and Enjoy!

NUTRITION

Per serving: 252 calories (Chicken and Sauce Only) ; 5 g fat

Steamed broccoli with a squeeze of lemon (½ cup)
22 calories

Steamed spinach with a squeeze of lemon (½ cup)
21 calories

Quinoa tossed with chopped fresh herbs (½ cup)
111 calories

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤