1/3 Photos of Apricot Poppy Chicken With Dill Potatoes
Mommy Diva's Note:
A Rachel Ray 30 minute meal--although I must say, I usually can't make things in 30 minutes!!
My Private Note
Units: US | Metric
- 2 lbs small potatoes, halved
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 lbs chicken breasts, cut into large chunks (or tenders)
- 2 shallots, thinly sliced
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 1/4 cup apricot preserves, big fruit pieces chopped
- 3 tablespoons honey
- 2 teaspoons poppy seeds
- 3 tablespoons butter
- 3 tablespoons fresh dill, chopped (or snipped)
- 1In a medium pot, add the potatoes and enough cold water to cover by 1 inch.
- 2Cover the pot and bring to a boil.
- 3Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.
- 4While the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat.
- 5Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total.
- 6Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute.
- 7Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring.
- 8Stir in 1 tablespoon butter.
- 9Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste.
- 10Serve with the chicken.
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Nutritional Facts for Apricot Poppy Chicken With Dill Potatoes
Serving Size: 1 (538 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 709.4
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 11.1 g
- Cholesterol 131.8 mg
- Sodium 417.6 mg
- Total Carbohydrate 64.0 g
- Dietary Fiber 5.8 g
- Sugars 24.5 g
- Protein 41.3 g