In the fall, I make Herbed Chicken and Squash Bake. It uses bone-in chicken breasts and takes 45 minutes in the oven. This dish reminds me a lot of that one. Both have an apricot glaze on the chicken but this version is so much easier. It uses boneless chicken breasts, is prepared in a skillet, and ready in less than 20 minutes. I think it is worth it to buy grainy mustard for this dish.
You can use pork chops or sirloin steak in place of the chicken.
My number one trick for cooking boneless chicken breast is to pound them to an even thickness for even cooking.
Yield: 2
Apricot Mustard Glazed Chicken
Ingredients:
- 2 Boneless Skinless Chicken Breasts (4 oz each)
- 2 Tbsp Apricot Preserves
- 2 tsp Grainy Mustard
- 1 tsp Olive Oil
- 2 Tbsp Water
- 1 Tbsp Butter
Instructions:
- Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add chicken breasts to the hot pan and cook 5-7 minutes per side. Transfer chicken to a plate and keep warm.
- Using the pan you cooked chicken in, over medium-high heat, add apricot preserves, 2 Tbsp. water and mustard. Stir to combine. Bring to a boil. Once boiling, remove from burner. Swirl in butter until combined.
- Spoon sauce over chicken and serve.