Seared Chicken with Apricot Sauce

Preparation

1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
2. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. Discard any leftover flour.
3. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3-5 minutes per side.
4. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
5. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2-3 minutes.
6. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1-2 minutes. Serve the chicken with the sauce.

Tips

Per serving: 252 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 66 mg cholesterol; 15 g carbohydrates; 27 g protein; 1 g fiber; 517 mg sodium; 444 mg potassium

Nutrition Bonus: Vitamin A (15% daily value).

Exchanges: 1 fruit, 3 lean meat

Contributed by: EatingWell.com

Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with quinoa or brown rice and sautéed spinach.