Amazing Apricot Chicken
with Roasted 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 over the potatoes and roasted green beans on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 unit
Shallot
12 ounce
Chicken Breasts
¼ ounce
Thyme
5 teaspoon
Balsamic Vinegar
2 tablespoon
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then). Meanwhile, trim green beans, if necessary.
Once potatoes have roasted 10 minutes, remove baking sheet from oven. Give potatoes a toss, then push to one side of sheet. Toss green beans on empty side with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) Roast until veggies are tender and crisped, 12-15 minutes more.
While everything roasts, halve, peel, and mince half the shallot (save the rest for another use; for 4 servings, mince whole shallot).
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest. Wipe out pan.
Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings). Let simmer until syrupy, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Continue simmering until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce seems thick.
Remove thyme sprigs from pan and discard. Taste sauce and add more vinegar if desired. Season with salt and pepper. Thinly slice chicken; divide between plates with green beans and potatoes. Drizzle chicken with sauce and serve.
