Chicken Breasts With Apricot-Onion Pan Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F
  • In a bowl, cover the apricots with hot water & 3 Tablespoons of apricot brandy and let stand until soft, about 15 minutes; drain.
  • Meanwhile, dry the chicken with paper towels and season with salt and pepper.
  • In a stainless steel skillet, heat the oil & crushed red pepper flakes, if using.
  • Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes.
  • Flip and cook about 3 minutes longer.
  • Transfer the chicken to a baking sheet and roast for about 14 minutes.
  • Add the onion, garlic, thyme and bay leaf to the skillet.
  • Season with salt and cook over moderate heat until the onion is tender.
  • Add the wine and boil until reduced by half, scraping up the browned bits in the skillet.
  • Add the chicken stock, apricots and apricot preserves and bring to a boil.
  • Cook over high heat until the sauce thickens.
  • Off the heat, swirl in the butter until melted.
  • Discard the thyme sprigs and bay leaf.
  • Season the sauce with salt, & pepper.
  • Transfer the chicken to plates, spoon the sauce on top and serve.
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