This is a healthy dinner that has a sweet and savory taste to it. I found the recipe on The Kitchn, which is one of my go-to food blogs for new ideas. This is a great weeknight dinner! I usually serve with mashed potatoes, pasta or quinoa.
Serves 4.
Ingredients:
4 chicken breasts, cut into 8 pieces
salt and pepper
2 tablespoons olive oil
For the sauce:
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 heaping tablespoons apricot jam
salt and pepper
GF* - Be sure to use gluten free chicken broth in this recipe.
Preparation:
1. Season each chicken breast with salt and pepper on both sides. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Cook the chicken breasts for about 3-4 minutes on each side, until they develop a golden brown crust. Cover the pan, reduce the heat to low, and cook for about 5 more minutes, or until the chicken is just cooked through.
2. When the chicken is finished cooking, remove from the pan, set on a plate, and cover with foil to keep warm.
3. While the chicken is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.
4. Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.
5. To serve, top chicken with the shallot-apricot mixture.
Serves 4.
Ingredients:
4 chicken breasts, cut into 8 pieces
salt and pepper
2 tablespoons olive oil
For the sauce:
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 heaping tablespoons apricot jam
salt and pepper
GF* - Be sure to use gluten free chicken broth in this recipe.
Preparation:
1. Season each chicken breast with salt and pepper on both sides. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Cook the chicken breasts for about 3-4 minutes on each side, until they develop a golden brown crust. Cover the pan, reduce the heat to low, and cook for about 5 more minutes, or until the chicken is just cooked through.
2. When the chicken is finished cooking, remove from the pan, set on a plate, and cover with foil to keep warm.
3. While the chicken is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.
4. Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.
5. To serve, top chicken with the shallot-apricot mixture.