4 chicken breasts
Salt and pepper
2 teaspoons olive oil or coconut oil
8 to 9 ripe apricots (about 2 cups when chopped)
½ cup dry white wine (such as Pinot Grigio, or Chardonnay)
½ cup chicken stock
1 tablespoon fresh orange zest (set it aside)
Juice of 1 orange
¼ cup + 1 tablespoon Madhava Natural Sweeteners Organic Pure & Raw Honey
¼ teaspoon salt
2 teaspoons fresh thyme leaves
1. Heat a large nonstick skillet over medium-high heat. Place your chicken breasts on a plate and sprinkle the side facing up with salt and pepper.
2. Heat up the oil for a minute. Place the chicken breasts seasoned-side down in the skillet. Sprinkle the bare side facing up with salt and pepper. Cook chicken breasts 5 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken breasts onto a clean plate or dish and cover with foil to keep warm.
3. While the chicken is cooking chop up your apricots into 1-inch pieces and zest the orange, then measure out the liquid ingredients for the sauce.
4. To make the sauce add wine, chicken broth, orange juice, chopped apricots, honey, and salt to the pan. Turn the heat up to high and allow the sauce to come a boil. Boil, uncovered, for about 10 minutes, stirring occasionally. The sauce should reduce by half and the apricots should break down a little but still be pretty chunky. The sauce should be pretty thick and cling to the back of your spoon. **NOTE: If you need to thicken the sauce a little add ½ teaspoon arrowroot powder or cornstarch to a small bowl. Whisk it with a little water and stir it into the sauce. Allow it to cook for 1 minute until the sauce thickens a little. I didn’t always find this to be necessary but it’s good to do if the apricots start falling apart too much. Taste the sauce and adjust seasonings as needed. Add more salt for saltiness, or more honey if the sauce is too tart.
5. Remove from heat and stir in the thyme leaves and the orange zest.
6. Spoon over the warm chicken breasts. Serve immediately.
7. Store leftovers in separate containers, keeping the sauce separate from the chicken. Reheat gently.
*Notes: In the picture I have some roasted broccoli. To make the broccoli preheat your oven to 400 degrees F. Place 1 head of broccoli florets on a large rimmed baking sheet. Toss with 2 teaspoons olive oil and some salt and pepper. Roast for 25 to 30 minutes, flipping halfway through. The small bits should be slightly charred and crispy. Serve immediately.