Creamy Apricot Chicken Recipe
Ingredients
| 1 teaspoon each margarine and olive or vegetable oil | ||
| 2 chicken cutlets (1/4 pound each), pounded to 1/4-inch thickness | ||
| 1 tablespoon chopped shallot or onion | ||
| All purpose flour | 1 Tablespoon | |
| Sweet vermouth | 1/4 Cup (16 tbs) | |
| 1/2 cup canned ready-to-serve chicken broth | ||
| Whipping cream | 1 Tablespoon | |
| 8 dried apricot halves, blanched (hot) | ||
| Italian | 1 Teaspoon | |
Directions
In 10-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2 to 3 minutes on each side.
Remove chicken from skillet; set aside and keep warm.
To same skillet add shallot (or onion) and saute over medium heat until softened, about 1 minute.
Sprinkle flour over shallot and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add vermouth; stir in broth and cook over low heat until mixture is slightly thickened, 4 to 5 minutes.
Stir in cream.
To serve, arrange chicken on serving platter; top with sauce and apricot halves and sprinkle with parsley.
Remove chicken from skillet; set aside and keep warm.
To same skillet add shallot (or onion) and saute over medium heat until softened, about 1 minute.
Sprinkle flour over shallot and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add vermouth; stir in broth and cook over low heat until mixture is slightly thickened, 4 to 5 minutes.
Stir in cream.
To serve, arrange chicken on serving platter; top with sauce and apricot halves and sprinkle with parsley.
Chef
