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 boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in 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
12 ounce
Fingerling Potatoes
6 ounce
Green Beans
½ unit
Shallot
12 ounce
Chicken Breasts
¼ ounce
Thyme
1 ounce
Apricot Jam
1 tablespoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
Once potatoes have roasted 10 minutes, remove sheet from oven and give them a toss, pushing toward one side of sheet. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on other side of sheet. Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes.
Halve shallot. Finely mince one half (save the other for another use, like adding to salad dressing).
Heat a 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.
Lower heat under same pan to medium and add shallot, thyme, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in apricot jam and 1 TBSP vinegar (we sent more). Simmer until syrupy, about 1 minute. Stir in 1 TBSP water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 1 TBSP butter, and stir to melt. TIP: Stir in a splash of water if sauce is thick.
Discard thyme from pan. Give sauce a taste and add more vinegar if you prefer a tangier flavor. Season with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.
