Grilled Chicken With Saffron and Apricots

From Ricardo. Posted for ZWT - NA*ME

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2  tablespoons butter
• 1  tablespoon  oil
• 1  onion, chopped
• 1  small yellow bell pepper, seeded and finely diced
• 2  garlic cloves, finely chopped
• 3⁄4 cup  dried apricot, diced
• 2  tablespoons lemon juice
• 2  teaspoons honey
• 1  pinch saffron
• 1 1⁄2 cups  chicken stock
• 4  cups  Baby Spinach
•  salt and pepper

Directions

1. In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
2. In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
3. In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
4. Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.