The apricot sauce gives this an intense fruit flavor. Serve on bed of wild rice
non vegetarian 4 servings
1 tbsp butter
1 tbsp olive oil
4 boneless skinless chicken breasts
1/4 cup red onion - chopped fine
2 cloves garlic - chopped fine
salt and pepper to taste
1 cup apricot nectar
1 cup chicken stock
2 tablespoons arpicot jam
10 dried apricots, quartered
1 chipotle chile in adobo sauce - chopped fine
2 tbsp unsalted butter to finish sauce
Heat large skillet over medium heat, heat the batter and oil. Season the chicken with salt and pepper and add to the skillet. Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
Transfer to a dish to keep warm in the oven while making sauce
In the same skillet, add the onion and cook until tender, approximately 5 minutes.
Add garlic and cook one more minute. Add nectar, chicken stock, jam and dried apricots.
Bring to a boil and cook down until reduced by half, approximately 10 minutes.
Add chipotle and stir to combine. Reduce the heat and add butter. Return the chicken to the skillet with the juices.
Turn pieces to coat with sauce. Serve with basmati and wild rice with chicken on top and a few spoonfuls of sauce over the top.