Sunday, September 11, 2011

Seared Chicken with Apricot Sauce

This recipe is from the EatingWell website.  It was originally from the May/June issue of EatingWell Magazine.  I bought all the ingredients for this recipe back in June.  I peeled, pitted and chopped the apricots then threw them in the freezer.  I don't know why I waited so long to make this recipe but I'm glad I finally did.  It is really tasty.  I made Alton Brown's glazed carrots and a bag of white corn to go along with the chicken.  I think the recommendation on the EatingWell website to make this recipe with quinoa or brown rice and sauteed spinach would be really good, too.  Unfortunately, my husband did not care for the quinoa I made yesterday so I wasn't about to make it again today.  My son does like quinoa so I will definitely be making it again at some point.  I want to try the red quinoa which I have heard is even better than the regular type.  It is harder to find but I hear that Wegman's carries it.  Maybe the hubster will like the red quinoa better.  I can only hope!

Seared Chicken with Apricot Sauce
4 servings
30 minutes
  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon canola oil
  • 3/4 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

  • 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.)

  • 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 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.

  • Glazed Carrots
    Recipe courtesy Alton Brown, 2005

    1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4 inch thick
    1 ounce (2 teaspoons) unsalted butter
    heavy pinch kosher salt
    1 cup good-quality ginger ale
    1/2 teaspoon chili powder
    1 teaspoon chopped fresh parsley leaves

    In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.  Cover and bring to a simmer.  Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes.  Remove the lid, add the chili powder and increase the heat to high.  Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.  Pour into a serving dish and sprinkle with the parsley.  Serve immediately.