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Chicken Breasts in Rosemary Apricot Sauce
Posted By GKC On September 4, 2011 @ 2:00 am In Rosh Hashana,Weekly Recipes | No Comments
This is a sweet dish for a sweet New Year. This Rosh Hashannah recipe can be made a day or two ahead of time and reheated before serving.
1/3 cup dried Turkish apricots, chopped
1/3 cup apple cider
1 (15 ounce) can of apricots in juice
1 tablespoon canola oil
4 (6 ounce) boneless skinless chicken breasts or turkey cutlets, well trimmed
¼ cup shallots
1 cup chicken broth
2 tablespoons orange juice
1 tablespoon finely chopped fresh rosemary
1 tablespoon chili powder
4 teaspoons sugar
Salt and freshly ground pepper
Soak dried apricots in cider until plump. Transfer apricots and cider to blender. Add canned apricots with their liquid, and whirl to puree with some chunks. Set aside.
Heat oil in medium skillet over medium-high heat.
Brown chicken breast on both sides, 8 minutes, turning after 4 minutes. Transfer chicken to plate. Add shallots to pan and cook until lightly browned, 2 minutes. Add broth and juice and scrape up browned bits in pan. Add rosemary, chili powder and sugar. Return chicken to pan and simmer until cooked through, 6 to 8 minutes. Serve chicken with generous amount of sauce.
Need another great chicken recipe with apricots for Rosh Hashannah? Try this Chicken with Apricots and Mustard .
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 Chicken with Apricots and Mustard: http://www.gourmetkoshercooking.com/2009/11/chicken-breasts-with-apricot-mustard-sauce/
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