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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Apricot-Sage Chicken with Carrots Recipe

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This recipe for Apricot-Sage Chicken with Carrots, by , is from The Van Sickle Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Grebel


1 tablespoon olive oil
4 (4-oz.) skinless, boneless chicken thighs
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 cup unsalted chicken stock
1/4 cup apricot preserves
1 tablespoon Dijon mustard
2 cups thinly diagonally sliced carrots
4 teaspoons finely chopped fresh sage, divided
1 tablespoon thinly sliced garlic
2 tablespoons unsalted butter

Step 1
Heat olive oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 min- utes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).

Step 2
Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add carrots, 1 tablespoon sage, and garlic to pan; sauté 4 minutes. Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining 1 teaspoon sage.

Personal Notes:
Personal Notes:
Calories 313 Fat 14g Satfat 5g Unsat 8g Protein 24g Carbohydrates 22g Fiber 3g Sugars 13g Added sugars 5g Sodium 642mg Calcium 6% DV Potassium 17% DV




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