Spring to me means carrots and asparagus. This dish combines sweet carrots, apricot preserves and sage - a member of the mint family for a surprisingly light flavor profile. Boneless chicken thighs are used in this recipe but boneless chicken breast tenderloins could be used as well just adjust the cooking time on the chicken.
Apricot-Sage Chicken with Carrots
Ingredients
- 1 tablespoon olive oil
- 4 (4-oz.) skinless, boneless chicken thighs
- salt and pepper
- 1⁄4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 cups carrot coins
- 4 teaspoons finely chopped fresh sage divided
- 1 tsp minced garlic
- 2 tablespoons unsalted butter
Instructions
- Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Set aside.
- Heat olive oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes per side or until cooked through. Remove chicken from pan and cover or place in preheated 250 degree oven to keep warm. (Do not wipe out pan).
- Add carrots, 3 teaspoons sage, and garlic to pan; sauté 6 minutes until carrots are crisp tender.
- Add stock/apricot mixture to pan; reduce heat to medium and simmer until thickened about 3 minutes. Add salt, pepper, and butter to pan, swirling until butter melts.
- Add chicken back to pan and cover with sauce. Serve. Garnish with remaining sage.