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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) evoo |
1 1/2 pound(s) chicken breasts large cubes |
2 whole(s) shallots thinly sliced |
1/4 cup(s) apple cider vinegar |
1 cup(s) chicken broth |
1/4 cup(s) apricot preserves large fruit pieces chopped |
3 tablespoon(s) honey |
2 teaspoon(s) poppy seeds |
Directions:
1. In a large skillet heat the evoo over medium-high heat. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, about 2-4 minutes. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring till thick golden brown, about 15-20 minutes. Serve with roasted potatoes.
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