 | | Directions | CHICKEN:
- Heat large skillet over medium heat, heat the butter and oil.
- Season the chicken with salt and pepper and add to the skillet.
- Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
- Transfer to a dish to keep warm in the oven while making sauce.
SAUCE:
- In the same skillet, add the onion and cook until tender, approximately 5 minutes.
- Add garlic and cook one more minute.
- Add nectar, chicken stock, jam and dried apricots.
- Bring to a boil and cook down until reduced by half, approximately 10 mintues.
- Add chipotle and stir to combine.
- Reduce the heat and add butter.
- Return the chicken to the skillet with the juices.
- Turn chicken pieces to coat with sauce and cook until done.
- Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: large skillet and serving platter
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 4 boneless skinless chicken breasts |
| - | | 1/4 cup red onion - chopped fine |
| - | | 2 cloves garlic - chopped fine |
| - | | salt and pepper to taste |
| - | | 1 cup apricot nectar |
| - | | 1 cup chicken stock |
| - | | 2 tablespoons arpicot jam |
| - | | 10 dried apricots, quartered |
| - | | 1 chipotle chile in adobo sauce - chopped fine |
| - | | 2 tablespoons unsalted butter to finish sauce |
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