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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A balance of sweet and warm, smokey heat. I would imagine this would do well with peaches, too. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
2 tablespoons butter |
2 fresh apricots, thinly sliced |
1/2 cup chicken broth |
1/3 cup apricot preserves |
2 tablespoons chopped chipotle chiles in adobo |
1/2 teaspoon salt |
hot cooked rice (optional) or long grain and wild rice blend (optional) |
2 tablespoons minced cilantro (optional) |
Directions:
1. In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a meat thermometer reads 170° and sauce is thickened.
3. Garnish with minced cilantro and serve with rice, if desired.
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