Chicken with Fresh Apricots, Ginger, and Cracked Almonds
Ingredients
For 4 Serving(s)
chicken-with-fresh-apricots-ginger-and-cracked-alm
- 16 almonds
- 2 t butter
- 4 apricots
- 4 chicken breast halves
- salt
- pepper
- 1 t ginger
- 1 scallion
- 1/2 t lime zest
- 1/2 habanero chile
- 1/2 c white wine
- 2 T maple syrup
Chicken with Fresh Apricots, Ginger, and Cracked Almonds Directions
- Preheat oven to 350˚F. Place the almonds in a baking dish and bake 6-8 minutes, until golden-brown and fragrant. Transfer to a cutting board to cool. Use the flat side of a large, heavy knife to coarsely crack the almonds. Set aside.
- Melt the butter in a large skillet over medium-high heat. Arrange the apricots cut side down, and cook 3-4 minutes, until lightly browned. Flip the apricots and cook for 1 more minute. Transfer to a plate.
- Heat the olive oil in the same skillet over medium-high heat, and add the chicken breasts. Season with salt and pepper. Cook about 3 minutes, until browned. Turn the chicken over and reduce the heat to medium-low. Continue to cook about 7 minutes, until white throughout. Transfer the chicken to the dish with the apricots.
- Add the ginger, white parts of scallion, lime zest, and chile to the skillet and cook, stirring, over medium-high heat. Add the wine and simmer, scraping up browned bits from the bottom of the pan. Stir in the maple syrup, then return the apricots and chicken to the skillet. Simmer just until heated through, and season to taste with salt and pepper.
- Serve the chicken with the sauce spooned on top, and topped with the almonds and scallion greens.