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Pan-Fry

Seared Chicken with Apricot Prune Puree
Ingredients
10 each pitted prunes
10 each dried apricots
2/3 cup orange juice
4 each (6 oz.) boneless skinless chicken breasts
1/4 teaspoon salt, or to taste
1/2 teaspoon Black pepper, freshly ground
2 tablespoon canola oil or Olive oil, divided
3 each shallots, thinly sliced
1 tablespoon Balsamic Vinegar
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Seared Chicken with Apricot Prune Puree

Seared Chicken with Apricot Prune Puree

Seared Chicken with Apricot Prune Puree
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:22 minutes
directions
1. In a small bowl, combine prunes, apricots, and orange juice and let soak for at least 30 minutes. Transfer to a food processor and puree.
2. Meanwhile, rinse chicken under cold water, pat dry with a paper towel, andseason with salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over high heat. Cook chicken for 3 to 4 minutes on each side, or until goldenbrown. Cover pan, reduce heat to medium-low, and cook for 5 to 7 minutes, or until the chicken is cooked through. Transfer to a plate and tent with foil to keep warm.
3. Rinse skillet, return it to the burner and heat remaining 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 5 minutes, stirring frequently. Stir in vinegar and pureed fruit and cook until heated, about 2 minutes.
4. Cut chicken into medium slices, place on a serving plate, and top with the shallot-,-dried fruit mixture. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2011

 
 
 
 
 
 
 
 
 
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