Serves 4 gluten free under 20 minutes
While wonderful eaten fresh, apricots also make a fine accouterment for chicken. Here, they are introduced into the dish two ways; dried and as a fruit spread. The pan sauce is made to accentuate the flavor of the apricots; when cooking them with the brandy, be sure to scrape up the tasty bits that sticks to the pan. Finish by adding sage, lemon juice, and a bit of butter for an irresistibility luxurious sauce.
3 tsps. olive oil
4 (5 ounce) skinless boneless chicken breasts cutlets
½ tsp. salt
¼ tsp. black pepper
2 shallots, finely chopped
¼ C. dried apricots, diced
2 tbsp. brandy
½ C. chicken broth
2 tbsp. all-fruit apricot spread
2 tsps. butter
2 tsps. chopped fresh sage
1 tsp. lemon juice
1. Heat 2 tsps. Oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and cook, turning once, until cooked through, 8-10 minutes. Transfer chicken to plate and keep warm.
2. Heat remaining 1 tsp. oil in same skillet over medium heat. Add shallots and
apricots; cook, stirring frequently, until shallots soften, about 2 minutes. Add
brandy and cook until liquid evaporates, about 30 seconds. Stir in broth and
apricot spread; increase heat and cook, scraping up browned bits from
bottom of pan, until slightly thickened, 2-3 minutes.
2. Remove pan from heat; add butter, sage, and lemon juice, stirring until
butter melts. Return chicken and any accumulated juices to skillet; turn chicken to coat once.
Per Serving ( 1 chicken cutlet and about 3 tbsp sauce): 5 WW Smartpoints; 288 calories, 9g Total Fat, 3g Sat Fat, 481 mg Sod, 13g Total Carb, 10g Sugar, 1g Fiber, 33g Prot.
*Contributed by Nancy Garcia von Kriegenbergh. Nan says to be sure to get soft dried apricots. They have a better flavor and soak up the juices more easily.