Saturday, May 25, 2013

Day 145: Chicken Breasts with Apricot Brandy Sauce

4 boneless, skinless chicken breasts
2 cans low sodium chicken broth
1/4 cup brandy
3 T apricot jam
1 shallot , finely chopped
4-6 T butter, cut into small pieces
1 tsp fresh thyme leaves
salt and pepper

1)   Season chicken breasts with thyme, salt and pepper.
2)   In a large fry pan, sear each side of the chicken on high heat until golden brown.
3)   Remove chicken from fry pan and place on a parchment lined baking dish and bake in the oven for approximately 30 minutes at   400F.
4)   While the chicken is in the oven,  add shallots to the fry pan and sautee in pan drippings until soft (about 2 minutes).
5)   Add chicken stock, brandy, jam and thyme to pan and bring to boil.  Cook until reduced to about ½ cup. Remove from heat.
6)   Add butter one piece at a time and stir until sauce has thickened and is glossy.
7)   Taste for seasoning and serve on top of chicken breasts.


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