Tasty Tuesday: Seared Chicken with Apricot Sauce

Seared Chicken With Apricot SauceI love apricots and this recipe is a nice variation on a seared chicken dinner. Plus it is low cal, low carb, low fat, and diabetic friendly 🙂  You can use sugar-free or fruit only preserves to further lower the overall sugars in this recipe and I’d personally use either olive oil or coconut oil instead of canola (they’re better for you!).

Recipe and Photo credit go to EatingWell.com

Makes: 4 servings


4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Click here for the full recipe!

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