Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I love apricots. They're so fuzzy they're furry. They're like little pets you can eat legally."
-Jarod Kintz, Author
The refrigerator light goes on...
I had this sauce while traveling and the restaurant where it was on the menu served simple but elegant comfort food. The sauce is much like the rest of their menu - balanced. This is sweet but with a great umami undertone balanced by the vinegar and salt. It is great served on poultry, pork or even duck.
Seared Chicken Breast with Apricot Sauce
Servings: 4 | Serving size: 4 ounces chicken with sauce
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers for sandwiches. The sauce may be served over chicken, turkey, pork, or even duck.
Serve with Mashed Yams or Brown Rice or Mashed Yams with Sage or Roasted Chili Sweet Potatoes
| 3 tsp | olive oil (divided) |
| 1/2 small | onion (sliced) |
| 4 ounces | dried, unsweetened apricots |
| 3 cups | water |
| 1/8 tsp | dried tarragon |
| 1/4 tsp | salt |
| 1/2 tsp | white wine vinegar |
| fresh ground black pepper (to taste) | |
| 16 ounces | boneless, skinless chicken breasts (cut into 4 filets) |
Place the olive oil in a medium sauce pan over medium high heat.
Add the onion and cook for about 5 minutes until the onions are wilted. Toss frequently.
Add the apricots, water, tarragon, salt, vinegar and pepper to the pan.
Stir and bring to a low boil.
Reduce the heat and simmer for 45 minutes.
Stir occasionally.
Remove from the heat and let cool slightly.
Puree until smooth.
Return the sauce to low heat to keep warm for serving.
Place a large skillet over medium high heat. Add the remaining 2 teaspoons oil.
When the oil is hot add the chicken breast and cook for about 10 minutes on the first side. Turn and cook for 5 more minutes.
Serve the chicken with sauce.
Nutrition Facts
Serving size: 4 ounces chicken with sauce
Servings: 4
Amount Per Serving
| Calories 234 | Calories from Fat 44 |
| % Daily Value |
| Total Fat 4g | 9% |
| Saturated Fat <1g | 2% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 66mg | 20% |
| Sodium 223mg | 10% |
| Total Carbohydrates 21g | 7% |
| Dietary Fiber 2g | 9% |
| Sugars 16g | |
| Protein 27g |
| Vitamin A 20% | Vitamin C 7% |
| Calcium 3% | Iron 8% |
| Vitamin K 3 mcg | Potassium 660 mg |
| Magnesium 44 mg | |