Chicken Breasts with Apricots, Ginger and Lime Zest is an easy-to-make but delectable entree. (Photo by Nick Koon, The Orange County Register/SCNG)
Oh, the beauty of an apricot. A rosy blush adorns one cheek. It graces the downy orange-gold skin, promising apricot lovers that, inside, the fruit is fragrant and flavorful. At its tree-ripened best, the juicy flesh has the look of deep-pile velvet; the taste, enhanced by flowery perfume, is a perfect balance of sweet and tart.
Their addictive taste and texture can turn boned and skinned chicken breasts into delectable entrees. Some quickly sauteed apricots make things interesting, especially if you include an easy wine reduction sauce with lime zest, chili, and ginger.
Chicken Breasts with Apricots, Ginger and Lime Zest
Yield: 4 servings
INGREDIENTS
2 teaspoons butter
4 ripe apricots, pitted, cut in half if small, quartered if large
1 tablespoon olive oil
4 (about 6 ounces each) boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon finely minced fresh ginger
3 green onions, thinly sliced, white part only (reserve dark green part for garnish, if desired)
1 teaspoon very finely minced lime zest (colored part of peel only)
1/2 to 1 medium jalapeño chili, seeded, minced; see cook’s notes
1/2 cup dry white wine
1 to 2 tablespoons maple syrup
Garnish: 1/3 cup toasted slivered almonds; see cook’s notes
Optional garnish: Finely sliced fresh chives
Cook’s notes: Use caution when working with fresh chilies. Upon completion wash hands and work surface thoroughly; do NOT touch face or eyes. To toast almonds, place in single layer on baking sheet. Roast in 350-degree oven for 2-3 minutes. Watch carefully because nuts burn easily.
DIRECTIONS
1. In large nonstick skillet, melt butter on medium-high heat. Add apricots, cut side down. Cook until lightly browned, about 2-3 minutes. Remove from heat; set aside.
2. In another large nonstick skillet, heat oil on medium-high heat. Season chicken with salt and pepper; add to skillet in single layer. Cook until nicely browned, about 4 minutes. Turn with tongs. Reduce heat to medium-low and cook until chicken is cooked throughout, and no pink color remains, about 9 minutes (internal temperature of 165 degrees). Transfer chicken to plate.
3. To skillet used for chicken, add ginger, green onion, zest, and chili; cook on medium heat about 30 seconds. Add wine and bring to boil, scraping up brown bits at bottom of pan. When wine has reduced to about 1/4 cup, add syrup and stir. Taste and add more salt and/or pepper as needed. Add chicken to reheat about 1 minute; add apricots and reheat just long enough to barely get them hot.
4. Place chicken on serving plates. Spoon sauce on top. Garnish with apricots, toasted almonds, and either sliced green portion of green onion or chives.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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