Ingredients
-
4
-
2
-
2
-
-
1
-
1 3/4
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Chicken With Apricot-Ginger Sauce, The sauce can be made a day ahead The chicken is best cooked just before serving to prevent drying out , The no-name chicken breasts from our local market were still typical U S -oversized chicken breasts; I wish I had thought to slice each breast in half horizontally prior to cooking It’s hard in the U S to find a normal chicken breast Although the breasts were well seared in the given cooking time (I guessed at medium-high heat, no heat level was specified), they were way under-cooked I added about 4 minutes per side During this time, I wished I had chosen to cook the breasts sous vide instead – that way I would be certain that the breasts had reached the proper temperature throughout, then I could have seared them just before serving (and I wouldn’t have to clean the stove area from grease splatters) As for the apricot-ginger sauce, it should be halved even for 4 over-sized chicken breasts The sauce was pleasant, but not addictive , I made it differently and it was delicious I started with leftover citrus chicken breast simmered in butter and OJ I added shallot garlic soy sauce ginger and soy sauce tamari After seeing Tonis comment I added breakfast sausage too and brown sugar I let it simmer until thickened and let it rest It was a big hit at the potluck dinner
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Steps
|
1
Done
|
Heat Butter and Oil in Pan, Add Chicken, Cook About 10 Minutes on Each Side or Until Golden Brown and Tender. |
|
2
Done
|
Remove from Pan, Place on Serving Dish, Top With Sauce. |
|
3
Done
|
Apricot-Ginger Sauce: |
|
4
Done
|
Make Sauce While Chicken Is Cooking. |
|
5
Done
|
Cut Ginger Into Wafer-Thin Slices, Then Into Shreds. |
|
6
Done
|
Combine Apricot Nectar, Ginger and Soy Sauce in Pan, Bring to a Boil, Stir in Blended Cornstarch and Water, Stir Until Sauce Boils and Thickens, Add Green Onion. |
