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. This was FANTASTIC!
- 4 boneless, skinless chicken breasts, (about 1¼ pounds), trimmed and tenders removed
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- ¼ cup all-purpose flour ( I used Gluten Free Red Mill)
- 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 ½ teaspoon dried
- 1Place 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 ½ inch. Sprinkle with ¼ teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
- 2Heat 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.)
- 3Off 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 ½ teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
- Per serving: 311 calories; 7 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 33 g protein; 41 mcg folate; 103 mg cholesterol; 8 g sugars; 4 g added sugars; 797 IU vitamin A; 5 mg vitamin C; 23 mg calcium; 1 mg iron; 507 mg sodium; 635 mg potassium