Name: Chicken with Gingered Apricot Sauce
Yield: Serves 4
Ingredients: 1/2 cup all purpose flour; 1 teaspoon ground coriander; 4 skinless boneless chicken breast halves; 1/4 cup (1/2 stick) butter; 8 dried apricots, thinly sliced; 2 large green onions, sliced; 1 cup canned low-salt chicken broth; 1 1/2 tablespoons cornstarch; 2 tablespoons apricot preserves; 1 tablespoon honey; 2 teaspoons soy sauce; 3/4 teaspoon ground ginger

Recipe information

Yield
Serves 4

Ingredients

1/2 cup all purpose flour

1 teaspoon ground coriander

4 skinless boneless chicken breast halves

1/4 cup (1/2 stick) butter

8 dried apricots, thinly sliced

2 large green onions, sliced

1 cup canned low-salt chicken broth

1 1/2 tablespoons cornstarch

2 tablespoons apricot preserves

1 tablespoon honey

2 teaspoons soy sauce

3/4 teaspoon ground ginger

Preparation

Step 1
Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
Step 2
Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
Step 3
Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

TagsChicken Breast Chicken Poultry Apricot Stone Fruit Fruit Main Dinner Weeknight Meals Quick Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes