Apricot chicken recipe

Shredded chicken with Apricot sauce

This is an easy to make dish, but at the same so nutritious with all the requirements of fat, sugar, protein, carbohydrates, cholesterol, magnesium potassium, sodium, vitamin A and fiber in one serving itself. The sauce, we propose, contains fresh apricots, apricot preserves, white wine and tarragon that will add taste to the chicken to be prepared. The combination said is only to inspire you and you can have your own imagination and create different variations using any combination of wine, fruit juice or even a sprinkle of vinegar. This dish could take about thirty minutes to prepare and another thirty minutes to cook the dish. However, you need not worry if you are unable to get fresh apricots. You can use a combination of apricot jam and dried pitted apricots for making this chicken recipe.

Ingredients required

  • Four Boneless, skinless chicken breasts 1 1/4 lbs (Chicken to be trimmed and tenders removed)
  • Four fresh apricots pitted and chopped. Remember to remove the pits and discard it
  • Quarter cup of all-purpose flour
  • Dry wine 3/4 cup
  • Canola Oil 1 table spoon
  • Medium sized shallot minced - 1 number
  • Freshly ground pepper 1/4 spoon
  • Apricot preserves 2 tablespoons
  • Fresh tarragon 2 teaspoons.
  • Divided salt 3/4 teaspoon
  • 1 teaspoon full of cinnamon
  • Black pepper for taste
  • 2 teaspoon full of any hot sauce or Tabasco (add more if you want to)
  • Preparation

    Cleaned chicken breasts are to be placed between two pieces of plastic wrap and using a rolling pin, heavy skillet or mallet flat the chicken to become with even thickness of about 1/2 inches. Then sprinkle over it 1/4 teaspoon of pepper and salt. Take a shallow dish and place in the flour and dredge the chicken in the flour to form a thin layer by shaking off the excessive flour.

    Pour the oil in a large skillet and keep the heat on medium. Place the chicken in the skillet and cook it for about 4/5 minutes per side until it becomes brown and no longer is the pink seen in the center. Then remove it and keep in a plate and keep it warm by covering it. If you want, you can also cook the chicken by making it into two parts and by adding oil cook the same as done earlier.

    After turning down the heat, add shallots and wine to the pan, cook on medium heat for about two minutes, and scrape any browned bits. Then add apricots and cook for about two to three minutes until the apricots break down. Add in the tarragon, 1/2 a teaspoon of salt and the preserves. By keeping the chicken in the pan cook and heat for about two minutes. Now, the chicken is ready to be served with the sauce.

    Few people also have a question that if they can use peaches to replace apricots. It would be better to use yellow peaches than white ones, as their flavor is much better.