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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Apricot-Mustard Glazed Chicken with Goat Cheese Carrots Recipe

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This recipe for Apricot-Mustard Glazed Chicken with Goat Cheese Carrots is from Dawn'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:  
• 16 oz. Coin Cut Carrots
• 1 oz. Dijon Mustard
• 13 oz. Boneless Skinless Chicken Breasts
• 1½ oz. Apricot Preserves
• 1 oz. Goat Cheese
• 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
Directions:
Directions:
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, cook carrots.
Cook the Carrots
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots, Ό tsp. salt, and a pinch of pepper to hot pan and cover, stirring occasionally, until tender, 10-12 minutes. Remove from burner.
Make the Sauce
In a mixing bowl, combine apricot jam and mustard. Once chicken is fully cooked, add apricot-mustard sauce, keeping pan on burner. Flip chicken to coat, 1 minute. Remove from burner.
Finish the Dish
Remove goat cheese from refrigerator.spooning any sauce from pan over chicken and garnishing carrots with goat cheese (crumbling with your hands if needed). Bon appιtit!
Number Of Servings:
Number Of Servings:
2

 

 

 

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