Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 350°. In a bowl, cover the apricots with hot water and let stand until soft, about 15 minutes; drain.

Step 2    

Meanwhile, dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. 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.

Step 3    

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 and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Suggested Pairing

Full-bodied California Viogniers are ideal with the fruity sauce on these chicken breasts.

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Aggregate Rating value: 5

Review Count: 4718

Worst Rating: 0

Best Rating: 5

Author Name: Gonzo332

Review Body: I thought this recipe was delicious and unique. One thing I plan to try next time: the apricot pieces are a bit overwhelming, so cutting them into smaller pieces might make them blend better into the sauce.

Review Rating: 5

Date Published: 2017-02-11