Sounds pretty tasty, right? That’s what I though when I decided to give this recipe from Eating Well a try. It’s totally not my usual flavor combo, and I was intrigued…. especially because I got to use an ingredient I’ve never cooked with before…
a shallot!! Did you guess that? You did?? Oh, is it because I’m the only person that didn’t even know what a shallot looked like? Kid you not… I had to ask the grocer to please direct me to a shallot. Anyways, for this recipe you need 1 shallot, minced and…
- 4 boneless, skinless chicken breast
- 3/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 c all purpose flour
- 1 Tbsp Canola oil
- 3/4 c dry white wine (I used Two Buck Chuck from Trader Joes… is that dry? Worked for me!)
- 4 fresh apricots, pitted & chopped (I actually couldn’t find apricots, so I omitted them… still turned out great!)
- 2 Tbsp apricot preserves (I used Simply Fruit)
- 1/2 tsp dried Tarragon
Step one is my favorite way to get rid of frustration, so this is a great recipe to make when you’re having “one of those days”. Place the chicken between 2 pieces of plastic wrap and beat it senseless pound it until it is an even 1/2 inch thick.
Sprinkle it with 1/4 tsp of the salt and the pepper. Then dredge the chicken in flour, and shake off the excess.
Then heat the canola oil in a large skillet over medium heat. Add the chicken and cook 3-5 minutes per side, until cooked through. Transfer to a plate and cover to keep warm.
Add the wine and minced shallot into the pan the chicken was in. Cook for about 3 minutes while scraping up any brown pieces left from the chicken (I used a non stick pan… so I didn’t have any. Next time I’ll use a different pan).
Add apricots and cook 2-3 minutes until fruit begins to break down. No apricots = no picture. I had to stick with using my Smucker’s Simply Fruit.
Stir in preserves (instead of 2 Tbsp like the recipe called for, I used about 6 because of my lack of apricots), tarragon and remaining 1/2 tsp of salt.
Return the chicken to the pan and cook until heated thoroughly (about 2-3 minutes). Serve chicken with the sauce!
I also served it with a simple spinach salad and roasted sweet potatoes and squash.
I loved the new flavor of sweet with the chicken! It tasted fancy, like something I’d eat at a restaurant. Probably not my favorite flavor (because I like savory & spicy over sweet), but very tasty!
Plus, 1 chicken breast with sauce is a healthy part of a complete meal. Check it out!
Per serving: 252 calories; 5 g fat (1 g sat, 3 g mono); 15 g carbohydrates; 27 g protein
Exchanges: 1 fruit; 3 lean meat
What flavors to you prefer with chicken? Sweet or spicy?