Friday, November 19, 2010

Thrifty Recipe- Apricot-Sauced Chicken

Another favorite from the Five in Ten Cookbook. It's great over white or brown rice and with broccoli or another green veggie. When you plan your meals for the week, try to include another one that uses heavy cream so the rest of the container doesn't go to waste.

Apricot-Sauced Chicken
From The 5 in 10 Cookbook

4 boneless skinless chicken breasts, pounded to uniform thickness
Salt and pepper
2 tablespoons vegetable oil
1/4 cup dry white wine
1/2 cup heavy cream
One 8.5 ounce can apricot halves (around 12 halves)

1. Season chicken with salt and pepper. Heat oil in frying pan, add chicken breasts and cook until white throughout but still moist, about 3-4 minutes per side. Remove chicken from pan.
2. Add the wine to the pan, scrape any drippings off bottom of pan, and boil over high heat until reduced by half, about one minute. Pour in the cream and boil until slightly reduced and thickened, about 2 minutes. Season with salt and pepper to tasts. Add apricots (drained) and warm through. Pour sauce over chicken and serve.

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