Grilling out in the summertime is fun and easy. It’s great not to have a lot of pots and pans to clean up. But we had a cool snap recently, and I couldn’t wait to make something different. My mouth had been watering for this dish, made from a recipe I found on epicurious.com and adapted. It’s one of those rare recipes that both hubby and I like. So nice not to have to cook two separate meals. There was just one extra pot for his peas, since he doesn’t eat broccoli or pea pods. (I thought of cooking his peas with my broccoli, but just knew he would taste the broccoli, or at least he would think he tasted it.)
Most Asian-inspired dishes have more sugar than I like. This one, however, is different. It’s not icky sweet. Instead of preserves, I used Smucker’s Apricot Simply Fruit.
(If you prefer more sweetness, just use any apricot preserves.) There are some subtle but nice flavor layers from the coriander mixed with the flour, and from the ginger, soy sauce, apricot preserves, garlic and green onions in the sauce. And, even though there are more pots and pans than I like, we get two meals out of this. So the second night is just warming up the leftovers.) This is a recipe that we will enjoy over and over.
|CHICKEN WITH GINGERED APRICOT SAUCE |
Adapted from epicurious.com
Rating: 9 out of 10
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3 Tbsp. flour
1/2 tsp. ground coriander
2 large chicken breast halves, halved and pounded thin
3/4 tsp. sea salt
1/4 tsp. black pepper
1 Tbsp. + 1 tsp. unsalted butter, divided use
1 Tbsp. extra-virgin olive oil
4-6 green onions (about 1/2 cup sliced)
1/2 tsp. garlic, finely chopped
1/2 – 3/4 cup low-sodium chicken broth
2 tsp. cornstarch
2 Tbsp. no-sugar-added apricot preserves
1 tsp. low-sodium soy sauce
1-1/2 tsp. grated fresh ginger
4-5 drops California hot sauce
In small resealable bag, combine flour and coriander.
Pound cutlets between sheets of wax paper to an even thickness.
Season with salt and pepper.
Dip each cutlet in flour, one at a time, shaking off excess.
Heat large heavy skillet on medium heat. When pan is hot, add 1 Tbsp. butter and the oil. Add chicken and saute till cooked through, about 4 minutes per side.
Transfer chicken to platter and tent with foil to keep warm, or place in 200F oven.
Add half of the green onions and garlic to drippings in skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Whisk 1/2 cup broth and cornstarch in small cup or bowl till smooth. Add to skillet; bring to boil, stirring constantly.
Add preserves, soy sauce, ginger and hot sauce.
Boil till thickened to sauce consistency, about 1-2 minutes, adding more broth if necessary. Pour over chicken. Garnish with remaining green onions. Yield: 4 servings