Chicken with Apricot-Balsamic Sauce
This easy, but delicious, chicken dish is sweet and savory and tangy all at the same time. It takes no time to put together and doesn’t require any odd ingredients, perfect for a busy weeknight… but we think you’ll want to make it on weekends too!

For a complete dinner, serve with rice, quinoa, cauliflower rice or roasted potatoes, as well as roasted green beans. To roast green beans, heat oven to 400 degrees. Do that before you start the chicken. Put green beans on a baking sheet (line with aluminum foil for easy clean up!) and drizzle with olive oil, sea salt and freshly ground black pepper. Roast for 15-20 minutes, turning once half way through if you like. If you don’t turn them, the bottoms will turn a deep brown color that lends a wonderful nutty flavor, so that’s a matter of preference.

If serving with rice or quinoa, start that on the stove while the oven is heating. Potatoes can be roasted at the same time as the green beans, but need to be cut fairly small to cook evenly. That way, everything is done at about the same time and dinner is served!

Ingredients

  • 1


    shallot, peeled and minced

  • 4


    boneless skinless chicken breasts

  • 4tablespoons


    balsamic vinegar

  • 2tablespoons


    apricot jam

  • 1cup


    Chicken Broth

  • 1tablespoon


    Dijon Mustard

  • 3tablespoons


    olive oil, divided

  • 2tablespoons


    unsalted cold butter, cubed
Instructions
  1. Heat two tablespoons olive oil in a large skillet. Season chicken breasts with sea salt and freshly ground black pepper.
  2. Cook chicken until an instant-read thermometer registers 160 degrees, about 5 minutes per side.
  3. Remove from skillet and cover loosely with aluminum foil. (The internal temperature will continue to rise to the recommended 165 degrees after the chicken is off the heat!)
  4. Add the remaining tablespoon of olive oil to the skillet and saute the shallot until softened, about three minutes.
  5. Add vinegar and jam, and reduce until syrupy, about a minute. Stir in chicken broth and reduce to 3/4 cup, which should take about 5 minutes. Stir in mustard. Remove from heat.
  6. Add butter and swirl pan until melted through. Drizzle a few tablespoons of sauce over chicken and serve the rest on the side.
Recipe Notes

This sauce is also delicious with turkey or pork tenderloin!