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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Apricot Sage Chicken with Carrots Recipe

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This recipe for Apricot Sage Chicken with Carrots is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
4 4-oz skinless, boneless chicken thighs
3/4 t kosher salt, divided
3/4 t pepper, divided
1/2 c. unsalted chicken stock
1/4 c apricot preserves
1 T Dijon mustard
2 c thinly diagonally sliced carrots
4 t finely chopped fresh sage, divided
1 T thinly sliced garlic
2 T unsalted butter

Directions:
Directions:
Heat olive oil in a large skillet over med-hi. Sprinkle chicken with 1/2 t salt and 1/2 t pepper. Add chicken to pan, cook 3 min per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).

Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add carrots, 1 T sage and garlic to pan, saute 4 min. Add apricot mixture and chicken to pan. Reduce heat to med, cover and cook 8 min or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 t salt, 1/4 t pepper and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining 1 t sage.

Number Of Servings:
Number Of Servings:
2-4

 

 

 

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