We pound the chicken thin so that it cooks in just a couple of minutes.
Let this basic recipe inspire you to create your own variations.
Serve with: Quinoa or brown rice and sauteed spinach.
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.)
Heat oil in a large skillet over medium heat.
Transfer to a plate, cover and keep warm.
(If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
Off the heat, add wine and shallot to the pan.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
