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January 9, 2010 / Sarah

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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