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Week of 10/17/16

Ginger Apricot Glazed Chicken
with fig and Swiss cheese salad

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Ginger Apricot Glazed Chicken
A quick apricot and ginger pan sauce adds an impressive finish to these weeknight-friendly seared chicken cutlets.
Tags
One Pot, Special Occasion, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
111

Ingredients

Metric
Servings:
4
Chicken with Apricot Ginger Glaze:
  • Apricots, dried - 6 , chopped
  • Ginger - 1/2 tsp , grated
  • Soy sauce, low-sodium - 2 tsp
  • Sugar, brown - 2 tsp
  • Vinegar, balsamic - 1 tsp
  • Stock, any variety - 1/2 cup
  • Wine, white (sub stock) - 1/4 cup
  • Chicken breasts, boneless and skinless - 2 , halved and pounded thin
  • Flour - 1/4 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
Fig and Swiss Cheese Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Cheese, Swiss - 3 oz , cubed
  • Figs (sub grapes, using 4x more than listed) - 4 , quartered
  • Mixed greens - 4 oz
  • Almonds, slivered - 1/4 cup

Prep

  1. Make vinaigrette - (Skip if already made for Monday’s meal.) Whisk together vinegar, maple syrup, mustard and olive oil. (Can be done up to 5 days ahead)
  2. Apricots / Ginger / Cheese - Prep as directed. Combine apricots and ginger in one container. Store cheese separately. (Can be done up to 5 days ahead)
  3. Make apricot glaze - Combine apricots, ginger, soy sauce, sugar, vinegar, stock and white wine. (Can be done up to 3 days ahead)
  4. Chicken breasts - Halve chicken breasts. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25cm thick. (Can be done 1 day ahead)
  5. Figs - Quarter figs.

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Make

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Heat a skillet with cooking oil over medium heat.
  3. Coat each piece of chicken in flour mixture, shaking off any excess flour. Place chicken in heated oil and cook on both sides until cooked through, 2 to 3 minutes per side.
  4. Set chicken aside and return pan to heat. Add apricot glaze and bring to a simmer. Simmer, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 3 to 4 minutes.
  5. Add chicken back to pan and turn to coat in glaze. Continue cooking in glaze until cooked through, ~3 minutes more.
  6. Just before serving, toss figs, cheese, mixed greens and almonds in balsamic vinaigrette.
  7. Serve chicken with salad on the side. Enjoy!

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