Chicken Breasts With Apricot-Onion Pan Sauce

From: Testing Skillets to Find the Best, Recipe by: Melissa Rubel of Food & Wine Magazine, November 2008. After sautéing chicken breasts, Melissa Rubel adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves This is quick to prepare and looks lovely when finished. Serve with a full bodied California Viogniers are iseal with the fruity sauce on these chicken breasts. Try the juicy 2006 Bonterra or the floral, complex 2007 Alban Central Coast. The sauce is wonderful would be great on rice pilaf, an interesting vegetable and a salad with cherry tomatoes and some arugula.

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
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"From: Testing Skillets to Find the Best, Recipe by: Melissa Rubel of Food & Wine Magazine, November 2008. After sautéing chicken breasts, Melissa Rubel adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves This is quick to prepare and looks lovely when finished. Serve with a full bodied California Viogniers are iseal with the fruity sauce on these chicken breasts. Try the juicy 2006 Bonterra or the floral, complex 2007 Alban Central Coast. The sauce is wonderful would be great on rice pilaf, an interesting vegetable and a salad with cherry tomatoes and some arugula."
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  1. Manami
    From: Testing Skillets to Find the Best, Recipe by: Melissa Rubel of Food & Wine Magazine, November 2008. After sautéing chicken breasts, Melissa Rubel adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves This is quick to prepare and looks lovely when finished. Serve with a full bodied California Viogniers are iseal with the fruity sauce on these chicken breasts. Try the juicy 2006 Bonterra or the floral, complex 2007 Alban Central Coast. The sauce is wonderful would be great on rice pilaf, an interesting vegetable and a salad with cherry tomatoes and some arugula.
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