Mother's Day Seared Chicken with Apricot Sauce

• 1 1/4 pounds chicken breast halves, boneless, skinless trimmed and tenders removed, about 4 each
• 3/4 teaspoon salt divided
• 1/4 teaspoon black pepper freshly ground
• 1/4 cup flour, all-purpose
• 1 tablespoon canola oil
• 3/4 cup white wine dry
• 1 medium shallots minced
• 4 each apricots fresh, pitted and chopped
• 2 tablespoons apricot preserves (jam)
• 2 teaspoons tarragon leaves chopped fresh

1. Place chicken breasts between 2 pieces of plastic wrap.
2. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
3. Sprinkle with 1/4 teaspoon salt and pepper.
4. Place flour in a shallow dish.
5. Dredge the chicken in the flour, shaking off excess.
6. (Discard any leftover flour.)
7. Heat oil in a large skillet over medium heat.
8. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side.
9. Transfer to a plate, cover and keep warm.
10. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
11. Off the heat, add wine and shallot to the pan.
12. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes.
13. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes.
14. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt.
15. Return the chicken to the pan and cook until heated through, 1 to 2 minutes.
16. Serve the chicken with the sauce.

chicken breast halves, salt, black pepper, flour, canola oil, white wine, shallots, apricots fresh, apricot preserves, tarragon

Taken from recipeland.com/recipe/v/mothers-day-seared-chicken-apri-49548 (may not work)