Apricot Chicken

       Look at me, switchin' things up.
       Yes, folks. Today, I bring you something...savory.
       No, I don't ONLY bake. No, I don't ALWAYS have to put sugar in what I make.
       Geeze, guys, back off.

       This lovely apricot chicken is just the perfect balance of salty and sweet, is super easy to make, and goes wonderfully with some steamed sugar snap peas. Oh, and did I mention that it's incredibly healthy? Bonus!
       So, what are you waiting for? Go make this for someone!

Apricot Chicken
Recipe from Eating Well

Ingredients

4 boneless, skinless chicken breasts

salt

pepper

1/4 cup all-purpose flour

1 tablespoon olive oil

3/4 cup dry white wine

1 medium shallot, minced

4 fresh apricots, pitted and chopped (I used canned because they're not in season right now)

2 tablespoons apricot preserves

2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried (I used dry because I had it on hand)

1/2 teaspoon salt

Directions

1. Place chicken breasts (one at a time) between two pieces of plastic wrap. Pound with a rolling pin or heavy mallet, until flattened to a 1/2 thickeness. (the chicken I bought was already very thin, so I skipped this step. Woohoo)

2. Sprinkle chicken with salt and pepper and dredged in flour, shaking off excess.

3. Heat oil over medium heat. Add chicken, cooking until browned and no longer pink in middle, about 3 minutes per side.

4. Remove chicken and set aside. Turn off heat.

5. Add shallot and white wine. Return to medium heat. Cook until slightly reduced, about 3 minutes.

6. Add apricots and cook until fruit begins to break down, about 2 minutes.

7. Stir in apricot preserves, terragon, and 1/2 teaspoon salt. Return chicken to pan and cook until heated throughout, about 1-2 minutes.