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Seared Chicken with Apricot Sauce

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Seared Chicken with Apricot Sauce

Let this basic recipe of apricots, apricot preserves, white wine, and tarragon combined in a quick sauce inspire you to create your own variations. Delicious on chicken that has been flattened so that it cooks in just a couple of minutes. Try different combinations of wine and other fruits and preserves.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: The Cook

Ingredients

  • 4 boneless, skinless chicken breasts, (about 700 g), trimmed and tenders removed
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • ¼ cup plain flour (all-purpose flour)
  • 1 tablespoon canola oil
  • ¾ cup dry white wine
  • 1 medium shallot, minced
  • 4 fresh apricots, pitted and chopped
  • 2 tablespoons apricot preserves
  • 2 tablespoons fresh tarragon, chopped, or ½ teaspoon dried

Instructions

  • 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 cm. 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.)
  • Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the centre, 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 ½ teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
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