Apricot-Glazed Chicken Breasts
Submitted by lameze
Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis fast dinner starts with boneless, skinless chicken breasts sprinkled with paprika and cooked in a nonstick skillet until golden on both sides.
While the chicken rests, a quick pan sauce comes together with garlic, apricot preserves, orange juice, fresh cilantro, nutmeg, and allspice.
The sauce simmers just until it reaches a gentle boil, then gets poured over the chicken for a glossy, fruity glaze.
Pro Tips
- Don’t move the chicken while searing to get a good golden crust
- Use low-sugar apricot preserves to keep the sauce from being too sweet
- Serve over rice or couscous to soak up the flavorful sauce
Ingredients
Directions
Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat.
Add the chicken and cook for 4 minutes.
Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
Transfer to a serving platter and cover to keep warm.
- Add the oil to the skillet and heat over medium-high heat. Add the garlic.
Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken
Comments
