Mother's Day Seared Chicken with Apricot Sauce

Name: Mother's Day Seared Chicken with Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds chicken breast halves, boneless, skinless trimmed and tenders removed, about 4 each; 3/4 teaspoon salt divided; 1/4 teaspoon black pepper freshly ground; 1/4 cup flour, all-purpose; 1 tablespoon canola oil; 3/4 cup white wine dry; 1 medium shallots minced; 4 each apricots fresh, pitted and chopped; 2 tablespoons apricot preserves (jam); 2 teaspoons tarragon leaves chopped fresh

Servings: persons

1
Place chicken breasts between 2 pieces of plastic wrap.
2
Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
3
Sprinkle with 1/4 teaspoon salt and pepper.
4
Place flour in a shallow dish.
5
Dredge the chicken in the flour, shaking off excess.
6
(Discard any leftover flour.)
7
Heat oil in a large skillet over medium heat.
8
Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side.
9
Transfer to a plate, cover and keep warm.
10
(If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
11
Off the heat, add wine and shallot to the pan.
12
Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes.
13
Add apricots and cook until the fruit begins to break down, 2 to 3 minutes.
14
Stir in preserves, tarragon and the remaining 1/2 teaspoon salt.
15
Return the chicken to the pan and cook until heated through, 1 to 2 minutes.
16
Serve the chicken with the sauce.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds chicken breast halves, boneless, skinless trimmed and tenders removed, about 4 each, 3/4 teaspoon salt divided, 1/4 teaspoon black pepper freshly ground, 1/4 cup flour, all-purpose, and more.

Yes, Mother's Day Seared Chicken with Apricot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!