• 4servings
  • 30minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Manganese, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 (about 1 1/4 pounds) boneless, skinless chicken breasts , trimmed and tenders removed

  2. 3/4 teaspoon(s) salt , divided

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 1/4 cup(s) all-purpose flour

  5. 1 tablespoon(s) canola oil

  6. 3/4 cup(s) dry white wine

  7. 1 medium shallot , minced

  8. 4 fresh apricots , pitted and chopped

  9. 2 tablespoon(s) apricot preserves

  10. 2 teaspoon(s) (1/2 teaspoon dried) chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet, or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

  2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover, and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

  3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon, and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

  4. Carb Servings: 1 fruit, 3 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (15% daily value).


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