Apricot Poppy Chicken With Dill Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Rachel Ray 30 minute meal-although I must say, I usually can't make things in 30 minutes!! Ingredients:
2 lbs small potatoes, halved |
salt |
2 tablespoons extra virgin olive oil (evoo) |
1 1/2 lbs chicken breasts, cut into large chunks (or tenders) |
pepper |
2 shallots, thinly sliced |
1/4 cup apple cider vinegar |
1 cup chicken broth |
1/4 cup apricot preserves, big fruit pieces chopped |
3 tablespoons honey |
2 teaspoons poppy seeds |
3 tablespoons butter |
3 tablespoons fresh dill, chopped (or snipped) |
Directions:
1. In a medium pot, add the potatoes and enough cold water to cover by 1 inch.
2. Cover the pot and bring to a boil.
3. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.
4. While the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat.
5. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total.
6. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute.
7. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring.
8. Stir in 1 tablespoon butter.
9. Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste.
10. Serve with the chicken.
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