After sautéing chicken breasts, Melissa Rubel Jacobson adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves. More Chicken Breast Recipes
Been making a version of this for years and always well received. I use 4 thighs, at least 4 shallots divided and equal amount of garlic cloves. After removing browned thighs, I brown shallots I add garlic and deglaze pan with brandy or Cognac. Add home made stock, thyme and return thighs skin side up. Cover and cook medium low on stove top 30 minutes. Place pan under broiler long enough to recrisp skin then remove and let rest. Serve on wild rice with side of broccoli/greens. Going to make tonight using the apricot preserves and cross fingers it doesn't make sauce too sweet.
Forget baking the chicken breasts. This makes for an easy one pan dish. Just cut the breasts into bite size pieces, saute in a deep pan, and then put aside. Use the same pan and follow the recipe to saute the garlic, onions and spices. Since this dish is somewhat visually bland, add some Craisins and sliced almonds or cashews to the saute. Also, to fully deliver on the implied sweetness of the dish, throw in the full contents of the 6 oz. dried apricot pack and use at least half a jar of Smucker's Apricot Preserves or some brown sugar. Add the chicken back to the pan to re-heat when folding in the butter as the last step. Serve over a rice bed.
This recipe was too salty for me. Maybe it is because I used cooking wine but honestly it is not amazing.
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.
