Here is a delicious recipe for Seared Chicken with Apricot Sauce, which is light in calories, but oh so flavorful on taste!
Ingredients (makes 4 servings)
- Chicken breasts – 4 skinless, boneless breasts (around 1 1/4 pounds total), tenders removed and trimmed
- Flour – All-purpose, 1/4 cup
- Fresh apricots – 4 apricots, pitted and chopped
- White wine – 3/4 cup dry white wine
- Apricot preserves – 2 tablespoons
- Shallot – 1 minced
- Tarragon – 1/2 teaspoon dry, or 2 teaspoons chopped fresh
- Canola oil – 1 tablespoon
- Salt – 3/4 teaspoon
- Pepper – 1/4 teaspoon freshly ground
Place the chicken breasts between 2 pieces of plastic wrap (also called cling or food wrap). Pound with a meat mallet, heavy skillet or rolling pin until it’s flattened to an even, 1/2 inch thickness. Sprinkle with 1/4 teaspoon of pepper and salt. Place the flour in a shallow dish, and proceed to dredge the chicken in the flour, making sure to shake off any excess. Discard any remaining leftover flour.
Next heat canola oil over medium heat in a large skillet. Add the chicken to the skillet, and cook until no longer pink in the center, and browned nicely – 3 to 5 minutes each side. (If necessary, use an additional tablespoon of oil to cook the chicken in 2 batches).
Turn the heat off, and add the shallot and wine to the pan. Reheat to medium and cook until slightly reduced, approximately 3 minutes. Then add apricots and cook the mixture for about 2 to 3 minutes, until the fruit begins to break down. Stir in tarragon, the preserves, and the remaining 1/2 teaspoon salt. Return chicken to pan and cook until thoroughly heated, approximately 1 to 2 minutes.
Serve the chicken with the sauce, brown rice or quinoa, and sauteed spinach, for a light meal fit for a queen and her king!