Sauteed Chicken Breast With Lime Apricot Tarragon Butter

1. 1

   In a bowl cover the apricots with warm water. Let stand for 15 minutes, until the apricots are plump. Drain, dry with paper towel and mince.

2. 2

   In a small sauce pan, soften the butter over low heat. Stir in the tarragon, apricots, lime juice, lime zest, red peppers and balsamico. Season with salt and pepper.

3. 3

   In a medium frying pan, heat the olive oil over moderate heat. Season the chicken with salt and pepper and add it to the pan. Saute the breasts until they are lightly browned, about 4 minutes. Turn the breasts over and and saute for another 4 minutes, until just done. Remove the chicken from the pan and put on a work surface.

4. 4

   Let the chicken rest for 2-3 minutes and then slice into 1-inch thick slices. Arrange on individual plates and spoon the tarragon butter on top of it. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.