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 sauteed spinach.
boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
freshly ground pepper
fresh apricots, pitted and chopped
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.
Calories 252, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 66 mg, Sodium 517 mg, Carbohydrate 15 g, Fiber 1 g, Protein 27 g, Potassium 444 mg. Daily Values: Vitamin A 15%. Exchanges: Fruit 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet