Apricot Almond Chicken
Looking for ways to reinvent the same old chicken breast? This week’s recipe features simple, pan sautéed chicken, wrapped in the warm, hearty flavors for cold weather. The dried apricots add texture, color and nutrients to the dish, including vitamin C and beta-carotene.
Makes: 4 servings
- 1/4 cup apple cider vinegar
- 1/2 cup all-fruit apricot jam
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 (4 oz.) boneless, skinless chicken breasts
- 2 Tbsp. sliced almonds
- 1 cup dried apricots
- 1 cup boiling water
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup chopped shallots
- 1 1/2 tsp. fresh thyme, minced
Preparation: Combine vinegar and jam in a small pot over medium to low heat. Cook, stirring often, until the jam is dissolved, approximately 3 to 4 minutes. Remove from heat and stir in salt and pepper. Let cool slightly and reserve ½ cup of sauce. Place chicken and remainder of sauce in a large re-sealable plastic bag. Seal and shake gently to coat. Place in refrigerator and let marinate for 1 to 2 hours.
In a small dry skillet, over medium heat, toast almonds until lightly browned, approximately 5 minutes. Remove from heat immediately and set aside.
Place dried apricots in 1 cup of very hot water for 2 minutes. Remove and set aside. Chop finely when cool.
Heat oil in a large skillet over medium to high heat. Add shallots and thyme and cook, stirring often, until shallots soften, about 1 minute. Remove chicken from marinade, discarding marinade. Add the chicken to the pan and cook until it starts to brown, about 2 minutes on each side. Add the reserved apricot sauce and softened chopped apricots. Stir to fully coat chicken. Reduce heat, cover and cook until chicken is cooked through, approximately 8 to 10 minutes. Sprinkle with almonds and serve immediately.
Nutrition information per serving: 370 calories, 7 g total fat (1g saturated fat), 52 g carbohydrate, 29 g protein, 3 g dietary fiber, 390 mg sodium