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Chicken Breast with Apricot-Onion Pan Sauce

Yields: 8 Servings    |    Serving Size: 190.44 grams
Calories 149.42, Fat 3.35g, Saturated Fat 1.03g, Cholesterol 56.95mg, Carbohydrates 10.52g, Dietary Fiber 1.91g, Total Sugars 4.26g, Protein 20.79g, Sodium 315.57mg

INGREDIENTS

  • 24 oz. chicken breast, raw, skinless
  • 1/2 cup dried apricots
  • 1 tsp. Kosher salt, coarse
  • 1/2 tsp. ground black pepper
  • 1 tbsp. extra virgin olive oil, Tuscan, unrefined
  • 1 1/2 cup fresh yellow onion, chopped
  • 1 tsp. fresh garlic
  • 1 1/2 tsp. fresh thyme
  • 1 bay leaf, dried
  • 1/4 cup fresh lemon juice
  • 1 3/4 cup low sodium chicken broth
  • 2 tbsp. sugar-free apricot preserves
  • 1/2 tsp. curry powder spice blend

DIRECTIONS

Dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes. Flip and cook about 3 minutes longer. Transfer the chicken to a baking sheet and set aside.

Add the onion, garlic, thyme and bay leaf to the skillet. Season with salt and cook over moderate heat until the onion is tender. Add the lemon juice and boil until reduced by half, scraping up the browned bits in the skillet. Add the chicken stock, apricots and apricot preserves and bring to a boil. Cook over high heat until the sauce thickens. Season the sauce with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.