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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Saturday, July 27, 2013

Chicken with Roasted Apricots


This is a quick and easy combination of crispy chicken and sweet, spiced fruit that tastes wonderful together.  The recipe comes from the New York Times.  Here's what you need: 


6-8 apricots
4 teaspoons honey
1 tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 boneless, skinless chicken breasts
salt and pepper
1/4 cup flour
2 tablespoons grapeseed or other vegetable oil




Halve and pit the apricots.  The pit just pops out.  Apricots are in season now where I live. I don't often buy them but I should. They're so delicate and pretty!  


Place the butter, honey, ginger and cinnamon in a small dish.  


Microwave on low power about 1 minute until butter is mostly melted.  Stir until combined.  


Toss the sauce with the apricot halves in a small baking dish.  Bake at 400 degrees for about 15 minutes until apricots are soft.  Remove from oven and cover to keep warm.  


Meanwhile, pound the chicken breasts thinly by placing them between two double sheets of plastic wrap and pounding with a meat mallet or heavy pan until it's 1/4 inch thick.  Season with salt and pepper.  Repeat with second chicken breast.  


Dredge the chicken in flour, shaking off the excess.  Repeat with second chicken breast.


Heat a tablespoon of oil in a large pan.  Cook the chicken about 1-2 minutes per side until browned.   Remove from pan and keep warm.  Cook the second chicken breast in the second tablespoon of oil the same way.



Place the chicken on a plate...


And top with the warm, roasted apricots. 


The tangy, sweet and sour apricots are delicious with the crispy chicken.  This is so simple and delicious!  Great with a side salad or some fresh green beans.  Try it!  

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