Apricots always seem to have a special place in people’s hearts, as those beautifully orange colored fruits remind us of summer. While canned and dried apricots are available all year, its fresh apricots that really make our taste buds zing and they’re in season from May through August in North America.
Apricots are related to peaches and they’re covered with golden velvety skin. The flesh is not too juicy and is smooth and sweet, with a flavor that’s sometimes described as musky. Apricots are high in potassium, an electrolyte that places a crucial role in regulating blood pressure. They also contain fiber and a high amount of beta-carotene making them important heart healthy foods.
- 4 boneless, skinless chicken breasts, trimmed
- Small pinch of salt
- ¼ teaspoon of freshly ground pepper
- A tablespoon canola oil
- ¼ cup flour
- ¾ cup white wine
- 4 fresh apricots
- 1 shallot or small onion
- 2 tablespoons apricot preserve
- 2 tablespoons fresh tarragon
Place the chicken breasts between two sheets of plastic wrap and pound with a rolling pin until flattened to an even thickness of around half an inch. Sprinkle with the salt and pepper dredge in flour and shake off excess. Next heat the oil in a skillet and add chicken. Cook until browned and no longer pink in the center. Remove from pan and keep warm. Add wine and shallot to the pan and cook for around three minutes. Add apricots and cook for a few more minutes, then add preserves and tarragon. Return chicken to the pan and cook through thoroughly. Serve with the sauce.
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