Chicken in Apricot Sauce

• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 1/4 cups Whole Wheat Flour
• 2 Tablespoons Oil For Cooking Chicken
• 3/4 cups White Wine Or Vermouth
• 1 whole Shallot, Minced
• 1 whole Sweet Yellow Pepper, Diced
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 3 whole Medium To Large-sized Fresh Apricots, Pitted And Chopped
• 2 Tablespoons Apricot Preserves
• 2 teaspoons Chopped Fresh Thyme

1. 1.
2. Place chicken breasts between two pieces of plastic wrap.
3. Pound with a meat mallet or rolling pin until flattened and an even 1/2 inch thickness.
4. Season both sides of chicken with salt and pepper.
5. 2.
6. Add flour to a shallow pie dish.
7. Dredge chicken through flour, coating both sides.
8. Shake off the excess flour.
9. 3.
10. Heat oil in a large skillet over medium heat.
11. Add the chicken and cook until browned, about 3-5 minutes per side.
12. Transfer to a plate and cover to keep warm.
13. You will probably need to cook chicken in batches.
14. Add more oil between batches.
15. Set chicken aside and keep it warm.
16. 4.
17. Deglaze the pan by adding wine and scraping up any brown bits left from cooking the chicken.
18. Add shallots and peppers and cook until wine is slightly reduced.
19. Add white wine vinegar and Dijon mustard and stir together.
20. 5.
21. Add apricots and cook until fruit begins to break down, 2-3 minutes.
22. Stir in preserves and season with salt and pepper.
23. Add 1/4 cup warm water to pan and stir.
24. 6.
25. Cut the chicken breasts in half and return them to the pan.
26. Spoon sauce over chicken to coat.
27. Reduce heat to low and simmer chicken in sauce for 5-8 minutes while you prepare your side dishes.
28. Sprinkle fresh thyme over top.
29. 7.
30. Serve chicken with extra sauce spooned over top.
31. Grilled vegetables or sauteed spinach make good side dishes.
32. If you find the sauce too sweet, add more white wine vinegar and Dijon mustard.

chicken breasts, salt, whole wheat flour, chicken, white wine, shallot, pepper, white wine vinegar, dijon mustard, apricot preserves, thyme

Taken from tastykitchen.com/recipes/main-courses/chicken-in-apricot-sauce/ (may not work)