Chicken with Gingered Apricot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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.
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