Amazing Apricot Chicken
with Fingerling Potatoes and Green Beans
Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little bit humdrum sometimes. Which is why we've enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Fingerling Potatoes
12 ounce
Green Beans
1 unit
Shallot
24 ounce
Chicken Breasts
¼ ounce
Thyme
4 tablespoon
Balsamic Vinegar
2 tablespoon
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
7 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes.
Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.
Halve and peel shallot, then finely mince.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.
Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.
Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.
