Chicken With Shallot-Apricot Sauce

April 20, 2021
Created by Harmons
30 minutes
Serves 4
  • Chicken
  • 4 chicken breasts
  • Salt and freshly ground pepper
  • 2 Tbsp canola oil
  • Sauce
  • 1 Tbsp olive oil
  • 5 shallots, thinly sliced
  • Salt and freshly ground pepper
  • 3/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 Tbsp apricot jam or preserves
  • Fresh sage leaves (optional)

Liberally season chicken with salt and pepper on both sides.

In a large frying pan over medium-high heat, add canola oil. Add chicken and cook until golden brown, about 10 minutes on each side or until chicken reaches 165° on an instant-read thermometer.

When chicken is finished cooking, remove from pan, set on a plate, and cover with foil to keep warm.

In same pan over medium heat, add olive oil. Add shallots, season with salt and pepper, and cook until softened and bottom of pan begins to brown,

3-5 minutes.

Add broth to shallots, scraping brown bits off of pan bottom. Cook broth until reduced by half. Add balsamic vinegar, reduce heat to medium-low, and cook for about 1-2 more minutes. Add apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

To serve, slice chicken, drizzle with pan juices, and top with shallot-apricot mixture. Garnish with sage leaves, if using.