Chicken in Apricot Sauce
- Total Time
This sweet dinner dish takes advantage of fresh summer apricots, but if you'd rather opt for canned ones, just make sure they're packed in light, not heavy, syrup.
olive oil1 tsp
sherry cooking wine2 Tbsp, dry
uncooked boneless skinless chicken breast(s)1 pound(s), four pieces, pounded
apricot nectar1 cup(s)
white wine vinegar1 Tbsp
unpacked brown sugar2 tsp
Dijon mustard2 Tbsp
fresh apricot(s)4 medium, pitted and split in half
fresh spinach8 cup(s), fresh, chopped
chopped pecans¼ oz, about 1 tbsp
- Coat a large skillet with cooking spray and warm over medium-high heat. Add olive oil and sherry and heat until they sizzle. Add chicken and cook about 6 minutes on each side. Remove from pan; keep warm.
- Meanwhile, combine nectar, vinegar, sugar and mustard in a saucepan; bring to a boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.
- Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
- While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
- Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 teaspoon chopped pecans. Serve immediately.