Apricot Chicken Recipe
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Satisfying chicken dish with an intense fruit flavor and a touch spiciness.
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1 tablespoon butter
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/4 cup red onion - chopped fine
2 cloves garlic - chopped fine
salt and pepper to taste
1 cup apricot nectar
1 cup chicken stock
2 tablespoons arpicot jam
10 dried apricots, quartered
1 chipotle chile in adobo sauce - chopped fine
2 tablespoons unsalted butter to finish sauce
:large skillet and serving platter
Heat large skillet over medium heat, heat the butter and oil.
Season the chicken with salt and pepper and add to the skillet.
Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
Transfer to a dish to keep warm in the oven while making sauce.
In the same skillet, add the onion and cook until tender, approximately 5 minutes.
Add garlic and cook one more minute.
Add nectar, chicken stock, jam and dried apricots.
Bring to a boil and cook down until reduced by half, approximately 10 mintues.
Add chipotle and stir to combine.
Reduce the heat and add butter.
Return the chicken to the skillet with the juices.
Turn chicken pieces to coat with sauce and cook until done.
Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top.
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