Chicken in Apricot Sauce

4
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Ingredients

olive oil

1 tsp

sherry cooking wine

2 Tbsp, dry

uncooked boneless skinless chicken breast(s)

1 pound(s), four pieces, pounded

apricot nectar

1 cup(s)

white wine vinegar

1 Tbsp

unpacked brown sugar

2 tsp

Dijon mustard

2 Tbsp

cornstarch

1 Tbsp

water

¼ cup(s)

fresh apricot(s)

4 medium, pitted and split in half

fresh spinach

8 cup(s), fresh, chopped

chopped pecans

¼ oz, about 1 tbsp

Instructions

  1. 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.
  2. 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.
  3. Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.
  4. While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.
  5. 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.

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