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Aromatic thyme is used in the
recipe as well, offering hints of mint and lemon.
It is cultivated in southern Europe and is frequently featured
in French cuisine. Sautéed with shallots, as it is here,
the herb’s warm flavor is apparent in every bite.
Lastly, garnishing the chicken with toasted almonds adds a pleasant
crunch and provides added nutritional benefits. Almonds supply
heart-healthy monounsaturated fat and, although calorie-dense,
can – and should – be enjoyed in moderation.
Apricot Almond Chicken - Makes 4 servings.
1/4 cup apple cider vinegar
1/2 cup all-fruit apricot jam
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 (4 oz.) boneless, skinless chicken breasts
2 Tbsp. sliced almonds
1 cup dried apricots
1 cup boiling water
1 Tbsp. extra-virgin olive oil
1/2 cup chopped shallots
1 1/2 tsp. fresh thyme, minced
Combine vinegar and jam in a
small pot over medium to low heat. Cook, stirring often, until
the jam is dissolved, approximately 3 to 4 minutes. Remove from
heat and stir in salt and pepper. Let cool slightly and reserve
½ cup of sauce. Place chicken and remainder of sauce in
a large re-sealable plastic bag. Seal and shake gently to coat.
Place in refrigerator and let marinate for 1 to 2 hours.
In a small dry skillet, over
medium heat, toast almonds until lightly browned, approximately
5 minutes. Remove from heat immediately and set aside.
Place dried apricots in 1 cup
of very hot water for 2 minutes. Remove and set aside. Chop finely
when cool.
Heat oil in a large skillet
over medium to high heat. Add shallots and thyme and cook, stirring
often, until shallots soften, about 1 minute. Remove chicken
from marinade, discarding marinade. Add the chicken to the pan
and cook until it starts to brown, about 2 minutes on each side.
Add the reserved apricot sauce and softened chopped apricots.
Stir to fully coat chicken. Reduce heat, cover and cook until
chicken is cooked through, approximately 8 to 10 minutes. Sprinkle
with almonds and serve immediately.
Per serving: 370 calories, 7
g total fat (1g saturated fat), 52 g carbohydrate, 29 g protein,
3 g dietary fiber, 390 mg sodium. |
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