Ingredients
Servings 4
- 1/3 cup dried apricots chopped
- 1/3 cup apple cider
- 1 15 ounce can of apricots in juice
- 1 tablespoon canola oil
- 4 6 ounce boneless, skinless chicken breasts
- 1/4 cup shallots
- 1 cup chicken broth
- 2 tablespoons orange juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chili powder
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Nutritional Facts
Nutrition Facts
Apple Cider Chicken Breasts with Apricot Sauce
Amount per Serving
Calories
557
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
110
mg
37
%
Sodium
1076
mg
47
%
Potassium
978
mg
28
%
Carbohydrates
86
g
29
%
Fiber
2
g
8
%
Sugar
60
g
67
%
Protein
38
g
76
%
Vitamin A
1287
IU
26
%
Vitamin C
17
mg
21
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a small bowl, soak dried apricots in apple cider until plump, 5 minutes.
- With an immersion blender, puree apricots with cider, and canned apricots in juices, until smooth. Set aside.
- In a large skillet heat oil. Brown chicken breast on both sides, about 3 minutes each side. Transfer chicken to plate.
- Add shallots to pan and cook until lightly browned, 2 minutes.
- Add broth, orange juice, rosemary, chili powder and sugar.
- Return chicken to pan and simmer until cooked through, 6 to 8 minutes.
- Add salt and pepper. Remove chicken from pan.
- Add pureed apricot mixture and cook until sauce is slightly reduced and thickened, about 5 minutes.
- Serve chicken with sauce.
