Ingredients
-
4
-
2
-
2
-
-
1
-
1 3/4
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Chicken With Apricot-Ginger Sauce, The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out., The “no-name” chicken breasts from our local market were still typical U.S.-oversized chicken breasts; I wish I had thought to slice each breast in half horizontally prior to cooking. It’s hard in the U.S. to find a “normal” chicken breast. Although the breasts were well seared in the given cooking time I guessed at medium-high heat, no heat level was specified, they were way under-cooked. I added about 4 minutes per side. During this time, I wished I had chosen to cook the breasts sous vide instead – that way I would be certain that the breasts had reached the proper temperature throughout, then I could have seared them just before serving and I wouldn’t have to clean the stove area from grease splatters. As for the apricot-ginger sauce, it should be halved even for 4 over-sized chicken breasts. The sauce was pleasant, but not addictive., I made it differently and it was delicious. I started with leftover citrus chicken breast simmered in butter and OJ. I added shallot garlic soy sauce ginger and soy sauce tamari. After seeing Tonis comment I added breakfast sausage too and brown sugar. I let it simmer until thickened and let it rest. It was a big hit at the potluck dinner.
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Steps
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1
Done
|
Heat Butter and Oil in Pan, Add Chicken, Cook About 10 Minutes on Each Side or Until Golden Brown and Tender. |
|
2
Done
|
Remove from Pan, Place on Serving Dish, Top With Sauce. |
|
3
Done
|
Apricot-Ginger Sauce: |
|
4
Done
|
Make Sauce While Chicken Is Cooking. |
|
5
Done
|
Cut Ginger Into Wafer-Thin Slices, Then Into Shreds. |
|
6
Done
|
Combine Apricot Nectar, Ginger and Soy Sauce in Pan, Bring to a Boil, Stir in Blended Cornstarch and Water, Stir Until Sauce Boils and Thickens, Add Green Onion. |
