Apricot chicken and carrots
Created by Marramamba on October 17, 2022
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #39687
Ingredients
- 1 tablespoon.butter or oil
- 4 4ounce boneless skinless chicken thighs
- 3/4 teaspoon salt divided
- 3/4 teaspoon pepper divided
- 1/2 cup chicken stock
- 2.7 ounces apricot jam ( 1/4 cup)
- 1 tablespoon Dijon mustard
- 6 ounces sliced carrots ( 2 cups )
- 4 teaspoons finely chopped fresh sage divided
- 1 tablespoon thinly sliced garlic
- 2 tablespoons butter
How to Make
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Step 1: Heat olive oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 min- utes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).
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Step 2:
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Step 3: Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add carrots, 1 tablespoon sage, and garlic to pan; sauté 4 minutes. Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining 1 teaspoon sage.