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Apricot Almond Chicken

Looking for ways to reinvent the same old chicken breast? This week’s recipe features simple, pan sautéed chicken, wrapped in the warm, hearty flavors of fall: almonds and apricots. It’s a perfect cool weather dish that is anything but boring. The inclusion of dried apricots adds texture, color and nutrients to the dish, including vitamin C and beta-carotene.

Ingredients

1/4 cup apple cider vinegar
1/2 cup all-fruit apricot jam
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
4 (4 oz.) boneless, skinless chicken breasts (organic id best)
2 Tbsp. sliced almonds
1 cup dried apricots
1 cup boiling distilled water
1 Tbsp. extra-virgin olive oil
1/2 cup chopped shallots
1 1/2 tsp. fresh thyme, minced

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. Combine vinegar and jam in a small pot over medium to low heat. Cook, stirring often, until the jam is dissolved, approximately 3 to 4 minutes. Remove from heat and stir in salt and pepper. Let cool slightly and reserve ½ cup of sauce. Place chicken and remainder of sauce in a large re-sealable plastic bag. Seal and shake gently to coat. Place in refrigerator and let marinate for 1 to 2 hours.

2. In a small dry skillet, over medium heat, toast almonds until lightly browned, approximately 5 minutes. Remove from heat immediately and set aside.

3. Place dried apricots in 1 cup of very hot water for 2 minutes. Remove and set aside. Chop finely when cool.

4. Heat oil in a large skillet over medium to high heat. Add shallots and thyme and cook, stirring often, until shallots soften, about 1 minute. Remove chicken from marinade, discarding marinade. Add the chicken to the pan and cook until it starts to brown, about 2 minutes on each side. Add the reserved apricot sauce and softened chopped apricots. Stir to fully coat chicken. Reduce heat, cover and cook until chicken is cooked through, approximately 8 to 10 minutes. Sprinkle with almonds and serve immediately.

Makes 4 servings.

Per serving: 370 calories, 7 g total fat (1g saturated fat), 52 g carbohydrate, 29 g protein, 3 g dietary fiber, 390 mg sodium


Original recipe and image source: http://www.aicr.org

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