Recipe Database
Chicken Breast with Apricot Onion Pan Sauce
Chicken Breast with Apricot Onion Pan Sauce
3 1/2 ounces dried apricots
4 skin-on boneless chicken breasts.
salt and pepper
1 Tbl. olive oil
1 large onion diced
1 garlic clove thinly sliced
2 thyme sprigs
1 bay leaf
1/2 c. dry white wine
1 1/2 c. chicken stock
2 Tbl. apricot preserves
1 Tbl. unsalted butter

Preheat oven to 350ยบ. In a bowl cover the apricots with hot water and let stand until soft, about 15 minutes; drain. +++++++++++++++++++++++++++++==++++++++++++++++ Season chicken with salt and pepper. Heat oil and add the chicken, skin side down and cook over moderate heat until golden brown, 5 minutes. Flip and cook about 3 minutes longer. Transfer to a baking sheet and roast about 14 minutes longer. +++++++++++++++++++++++++++++==++++++++++++++++ Add onion, garlic, thyme, and bay leaf to pan. Season with salt and cook until onion is tender. Add wine and boil until reduced by half. Add the chicken stock and apricot and preserves and bring to a boil. Cook over high heat until sauce thickens. Off the heat, swirl in the butter until melted. Discard the thyme leaf sprigs and the bay leaf. Season sauce with salt and pepper and spoon on top of the chicken breasts. .