Apricot-Ginger Chicken With Sweet Potato Pancakes

Total Time
45mins
Prep 10 mins
Cook 35 mins

This recipe was found in the 1995 publication, The Simply Healthy Lowfat Cookbook.

Ingredients Nutrition

Directions

  1. In a medium saucepan of boiling water, cook the sweet potato, covered, until tender, about 7 minutes, then drain well, place in a medium bowl & mash lightly with a fork ~ There should be about 1/2 cup.
  2. In a large saucepan, combine the apple juice, apricots, wine, ginger & clove, then bring to a boil over high heat. Reduce heat to low, then cover & simmer for several minutes while preparing the sweet potato pancake mixture.
  3. To the mashed sweet potato, add the milk, eggs & butter, & beat until well combined, before blending in the flour. Set this mixture aside.
  4. Add the chicken breasts to the simmering apricot mixture, then cover & poach until cooked through, 6 to 8 minutes.
  5. With a slotted spoon, remove chicken from the poaching liquid & set aside to cool to room temperature.
  6. Uncover the poaching liquid & cook over medium heat until reduced & syrupy, about 4 minutes, then remove this sauce from the heat & set aside.
  7. Meanwhile, in a medium nonstick skillet, warm the oil over medium heat, then add about 1/4 cup of the sweet potato batter & cook for 2 minutes, before flipping the cake & cooking until the 2nd side is done, about 1 minute. Repeat with the remaining batter to make a total of 8 pancakes, covering them loosely with foil to keep them warm in a low oven until all pancakes are finished.
  8. Cut the chicken breast into thin slices & add them to the apricot sauce, tossing to coat well.
  9. To serve, wrap the coated chicken in a sweet potato pancake, serving 2 stuffed pancakes per person.