Marisa's Healthy Kitchen

Seared Chicken with Apricot Sauce & Mediterranean Roasted Broccoli and Tomatoes

23 Jun 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: chicken, comfort food, sides, vegan, vegetarian

I love the use of fresh ingredients in this dish. Cutting up the apricots reminded me of summer, although you can never tell these days from all the rain! I also know my husband really likes thin cuts of chicken, so flattening the chicken is something I enjoy doing for him. I am sure you can play around with this recipe to use other fruits and preserves for totally different flavors!

Seared Chicken with Apricot Sauce
From EatingWell Magazine  -   Makes 4 servings

4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced (I used 2, I just love Shallots!!)
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried

1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Michael loves broccoli in general. I might even say it is his favorite vegetable and he loves it roasted. So here is another take on Roasted Broccoli. I love seeing the bright red tomatoes and I know the flavors are so fabulous with the olives, lemon and capers! Delicious! Also see here for my Roasted Garlic & Red Pepper Broccoli Dish.

Mediterranean Roasted Broccoli & Tomatoes
EatingWell Magazine  -   Makes 4 servings

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

1. Preheat oven to 450°F.
2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.