- 1 scant tablespoon butter
- 1 cup diced apricots (about 4 apricots)
- 4 boneless chicken breast halves, or 1 pound chicken tenders
- salt and pepper
- 1 tablespoon olive oil
- juice and zest of 1/2 lime or small lemon
- 4 green onions
- 2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
- 1/2 cup dry white wine
- 2 tablespoons brown sugar, packed
Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Sprinkle with salt and pepper. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.
Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2.
Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.
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Chicken Breast Recipes Index
Chicken Recipe Index