Grilled Chicken With Saffron and Apricots |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Ricardo. Ingredients:
4 boneless skinless chicken breast halves |
2 tablespoons butter |
1 tablespoon oil |
1 onion, chopped |
1 small yellow bell pepper, seeded and finely diced |
2 garlic cloves, finely chopped |
3/4 cup dried apricot, diced |
2 tablespoons lemon juice |
2 teaspoons honey |
1 pinch saffron |
1 1/2 cups chicken stock |
4 cups baby spinach |
salt and pepper |
Directions:
1. In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
2. In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
3. In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
4. Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
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