Seared Chicken Breast with Apricot Sauce
Servings
4Serving size
4 ounces chicken with sauceThis recipe makes great leftovers for sandwiches. The sauce may be served over chicken, turkey, pork, or even duck.
Serve with Roasted Mixed Potatoes
AND
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Mixed Potatoes or Roasted Potatoes or Roasted Root Vegetables
AND
Serve with Mashed Parsnips or Roasted Parsnips and Carrots
Ingredients
| 3 Tbsp. Olive oil (divided) |
| 1/2 small White onions (sliced) |
| 4 ounces Dried apricots (unsweetened) |
| 3 cup Water |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 1/2 tsp.. White wine vinegar |
| 1 to taste Black pepper |
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
Instructions
Add the onion and cook for about 5 minutes until the onions are wilted. Toss frequently.
Add the apricots, water, tarragon, salt, vinegar and pepper to the pan.
Stir and bring to a low boil.
Reduce the heat and simmer for 45 minutes.
Stir occasionally.
Remove from the heat and let cool slightly.
Puree until smooth.
Return the sauce to low heat to keep warm for serving.
Place a large skillet over medium high heat. Add the remaining 2 teaspoons oil.
When the oil is hot add the chicken breast and cook for about 10 minutes on the first side. Turn and cook for 5 more minutes.
Serve the chicken with sauce.
Serve this recipe with one of these Breakfast side dishes.
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
AND
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
Roasted Root Vegetables
Place a large roasting pan in the oven and preheat the oven to 325°F. When the oven is hot, add the olive oil and swirl to coat the bottom of the pan. Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil. Roast…
AND
Serve this recipe with one of these vegetable side dishes.
Mashed Parsnips
Place the water in a large stock pot over high heat. Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering. Cook the parsnips about 15 – 20…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had this sauce while traveling and the restaurant where it was on the menu served simple but elegant comfort food. The sauce is much like the rest of their menu – balanced. This is sweet but with a great umami undertone balanced by the vinegar and salt. It is great served on poultry, pork or even duck.