National Apricot Day
Chicken with Shallot-Apricot Sauce
Adapted from The Kitchn
For the rice:
2 cups water
1 cup brown rice
For the chicken:
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/4 cup chicken broth
For the sauce:
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1/2 cup chicken broth
1/4 cup balsamic vinegar
3 heaping tablespoons apricot jam or preserves
salt and pepper
- Bring the water to a boil. Once boiling, add the rice and stir to combine. Lower the heat and simmer over low heat for 45 minutes until all water is absorb.
- Meanwhile, 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 10 more minutes, or until the chicken is just cooked through. Add a splash of chicken broth if the bottom of the pan is getting too brown.
- When the chicken is finished cooking, remove from the pan, set on a plate, and cover with foil to keep warm. Return the heat to high and add the 1/4 cup of chicken broth, de-glazing the pan and scraping the brown bits from the bottom.
- 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.
- 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.
- To serve, slice the chicken, drizzle with the pan juices, and top with the shallot-apricot mixture. Serve over the brown rice.
Not reading directions, I mixed all of the ingredients for the sauce at once. When I realized my mistake, I drained the shallots from the rest of the sauce and then sauteed them. I added the rest of the sauce ingredients all at once when the shallots were soft. I simmered the sauce over medium heat for about 10 minutes until thickened.