Chicken Breasts with Apricot (or Orange) and Onion Pan Sauce

Katie Workman

Chicken Breasts with Apricot (or Orange) and Onion Pan Sauce

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    4 (8-ounce) boneless chicken breasts 1/2 cup dry white wine
    Kosher salt and freshly ground pepper to taste 1 cup chicken broth
    1 tablespoon olive oil 1/3 cup orange or apricot preserves or jam
    1/4 cup minced onions 1 tablespoon unsalted butter
    1/4 teaspoon dried thyme


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    • 1

      Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!

    • 2

      Add the onions and dried thyme to the skillet and sauté over medium high heat for 3 to 4 minutes until the onions are tender and slightly golden.

    • 3

      Add the white wine and stir to scrap up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine is reduced by half. Stir in the preserves and chicken broth. Simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Add the butter if using, and stir until the butter it melted.

    • 4

      Pour the sauce over the chicken breasts.

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