Apricot Baked Chicken

Since I am trying to make up for my prolonged holiday hiatus, here is one of a few recipes I can share with you all this week!

I found this recipe in the most recent issue of Cooking Light, and they name it as "Double Plum Baked Chicken". However, my grocery had not yet received plums for the season, so my recipe turned into Apricot Baked Chicken.

You'll need:

1 tbsp olive oil

2 sliced shallots

2 tsp peeled ginger minced

1/2 c white wine (or red, whatever you have in your house)

3/4 c fat-free, low sodium chicken broth

1 tsp chile paste

1 tsp ground mustard

3 or 4 of your favorite sweet fruit (you could sub peaches, plums, apricots, whatever's fresh)

4 skinless, boneless chicken breasts

salt and pepper

I started by preheating my oven to 425.

Next, I used my saucepan, and heated some olive oil, then added the shallots and ginger and sauteed them until they were fragrant.

I added some white wine (the recipe calls for plum wine, but I didn't waste my time or money trying to find it in the store), and brought all of that to a boil.

I cooked that and let it simmer, then added the broth, chili paste, and mustard, and boiled it.

Cook it until it reduces to about 3/4 of a cup (or more if you like sauce), then stir in your fruit (face down so they absorb the flavor).

I headed my cast-iron skillet and added some olive oil.

While that was working, I sprinkled the chicken with some S&P on both sides.

Next, saute the chicken for a few minutes per side (until it browns).

Next, pour the fruit mixture over the chicken, and bake it for around 6-8 minutes, or until your chicken is cooked.

This made a really easy weeknight meal, and tasted delicious with some mashed sweet potatoes!