Seared Chicken with Apricot Sauce
"Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach...."
INGREDIENTS
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4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
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3/4 teaspoon salt, divided
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1/4 teaspoon freshly ground pepper
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1/4 cup all-purpose flour
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1 tablespoon canola oil
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3/4 cup dry white wine
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1 medium shallot, minced
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4 fresh apricots, pitted and chopped
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2 tablespoons apricot preserves
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2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
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