Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 3/4 cup finely chopped white onion

  3. 1/4 cup granulated sugar

  4. 1/4 cup cider vinegar

  5. 2 1/2 cups chicken broth

  6. 1 1/2 cups beef broth Chicken:

  7. 1/2 cup dried apricots, sliced

  8. 1/4 cup raisins

  9. 6 tablespoons butter

  10. 6 mushrooms, chopped

  11. 1 cup chopped, seeded, peeled tomatoes

  12. 1 (10-ounce) package ready-to-use fresh spinach

  13. 6 boneless chicken breast halves with skin Salt and freshly ground pepper to taste Kitchen string

Instructions Jump to Ingredients ↑

  1. For Sauce: Melt butter in heavy medium saucepan over medium-low heat. Add onions; sauté until beginning to brown, about 10 minutes.

  2. Add sugar. Sauté until onion is golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both broths; boil until liquid is reduced to 1 1/2 cups, about 25 minutes.

  3. For Chicken: Soak dried fruit in hot water to cover for 15 minutes. Drain.

  4. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.

  5. Steam spinach until just wilted, about 2 minutes. Cool.

  6. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open and sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string.

  7. Preheat oven to 425°F (220°C).

  8. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.

  9. Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted.

  10. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with the sauce.


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