It has become harder and harder to keep on a healthy life style. The pressures of work, school, and personal life, leave me with no time to cook and push me to go buy something fast and nasty. I found this recipe that takes 30 minutes to make; it is delicious and healthy:
Ingredients:
• 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1 tablespoon canola oil
• 3/4 cup dry white wine
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped
• 2 tablespoons apricot preserves
• 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
Preparation:
1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
The key to this recipe is to cut the chicken thin, so it will cook fast. I also tried it with a mix of apple juice and wine…and it was delicious. This recipe lends itself to modifications and variation to suit your own taste. Finally, serve with: Quinoa or brown rice and a green vegetable.
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