Chicken Breasts With Apricot-onion Pan Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 1/2 ounces dried apricots
• 2 -3 tablespoons apricot brandy (added to the water)
• 4 (9 ounce) skin-on boneless chicken breasts
• salt
• fresh ground pepper
• 1 pinch of curshed red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 garlic clove, thinly sliced
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup dry wine
• 1 1/2 cups chicken stock
• 2 tablespoons apricot preserves
• 1 tablespoon unsalted butter

Recipe

• 1 preheat the oven to 350°f
• 2 in a bowl, cover the apricots with hot water & 3 tablespoons of apricot brandy and let stand until soft, about 15 minutes; drain.
• 3 meanwhile, dry the chicken with paper towels and season with salt and pepper.
• 4 in a stainless steel skillet, heat the oil & crushed red pepper flakes, if using.
• 5 add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes.
• 6 flip and cook about 3 minutes longer.
• 7 transfer the chicken to a baking sheet and roast for about 14 minutes.
• 8 add the onion, garlic, thyme and bay leaf to the skillet.
• 9 season with salt and cook over moderate heat until the onion is tender.
• 10 add the wine and boil until reduced by half, scraping up the browned bits in the skillet.
• 11 add the chicken stock, apricots and apricot preserves and bring to a boil.
• 12 cook over high heat until the sauce thickens.
• 13 off the heat, swirl in the butter until melted.
• 14 discard the thyme sprigs and bay leaf.
• 15 season the sauce with salt, & pepper.
• 16 transfer the chicken to plates, spoon the sauce on top and serve.