Apricot Chicken

18 Feb

This recipe was born in my mind as a variation of a maple glazed chicken. I didn’t have any maple syrup on hand, so made due with apricot preserves. I’ve done this several different ways, and this is the best.

1 1/2 cups flour
1 tsp dried rosemary
1 tsp dried thyme
pinch salt
few shakes black pepper

1 lb thin sliced chicken breast cutlets (or you can pound your own to about 1/4 inch thick)
1/4 cup sugar-free apricot preserves
2 tsp butter
2 tbs olive oil

In a wide bowl, combine the flour, rosemary, thyme, salt and pepper. Dredge the chicken until lightly covered.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in oil, 3-4 minutes each side, until golden brown. While chicken cooks, heat the butter and apricot preserves in the microwave, mix until well combined. Spoon on top of chicken for the last few minutes of cooking.

The chicken will be tender and juicy. Serve with a side salad and your vegetable of choice.

If you are low-carbing it, or otherwise concerned about your caloric intake, you can make this marginally healthier by skipping the breading, coating the chicken with the apricot mixture plus herbs and baking the chicken at 450o for about 7 minutes. However, the chicken won’t be nearly as juicy, and honestly, a teeny bit of flour won’t hurt and the fats in olive oil are the good omega-3s. Trust me, go with the breaded and pan seared style. I made the healthy version last night (pictured) and it just wasn’t as good.



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