Chicken Breasts With Apricots And Almonds Recipe
Simply yummy!!!! these two words come to the mind instantly when you taste this chicken breasts with apricots and almonds. Chicken breasts with apricots and almonds gets its taste from chicken. It is a great main dish. Your near and dear ones including your pals will vouch for this tempting chicken breasts with apricots and almonds recipe. Try it.
Ingredients
3 tablespoons flour
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons tomato paste
1/2 cup golden or regular raisins
1/2 teaspoon sugar
1/2 cup dried apricots
1/4 cup sliced almonds
2 scallions
Directions
1 In a plastic or paper bag, combine the flour, 1 teaspoon of the curry powder, the salt and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter melts. Add the chicken and brown all over, about 5 minutes per side. Remove to a plate and cover loosely to keep warm.
3 Add 1 tablespoon of the reserved dredging mixture to the skillet and cook, stirring, over medium heat, until the flour is no longer visible, about 1 minute.
4 Stir in the chicken broth, tomato paste, raisins, remaining 1 teaspoon curry powder and the sugar. Bring the mixture to a boil over medium-high heat.
5 Meanwhile, coarsely chop the apricots.
6 When the mixture has come to a boil, stir in the apricots. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 5 minutes longer, turning once.
7 Meanwhile, toast the almonds for 5 minutes in a 375° oven or toaster oven, watching carefully. Coarsely chop the scallions.
8 Before serving, stir the scallions into the skillet
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter melts. Add the chicken and brown all over, about 5 minutes per side. Remove to a plate and cover loosely to keep warm.
3 Add 1 tablespoon of the reserved dredging mixture to the skillet and cook, stirring, over medium heat, until the flour is no longer visible, about 1 minute.
4 Stir in the chicken broth, tomato paste, raisins, remaining 1 teaspoon curry powder and the sugar. Bring the mixture to a boil over medium-high heat.
5 Meanwhile, coarsely chop the apricots.
6 When the mixture has come to a boil, stir in the apricots. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 5 minutes longer, turning once.
7 Meanwhile, toast the almonds for 5 minutes in a 375° oven or toaster oven, watching carefully. Coarsely chop the scallions.
8 Before serving, stir the scallions into the skillet
