Amazing Apricot Chicken
Lightning Prep
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they’ve outdone themselves by pairing cutlets with a life-affirming, tangy-sweet pan sauce. Balsamic vinegar, apricot jam, chicken stock, fresh thyme, and aromatic shallot mingle to create a rich elixir you’ll want to drizzle over everything (...and now you can!) On the side, there’s roasted green beans and jasmine rice—delicious in their own right but also perfect for catching any runaway sauce. It’s your clucky day!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
¼ ounce
Thyme
2 tablespoon
Apricot Jam
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince half the shallot (save the rest for another use; for 4 servings, mince whole shallot).
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, 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, 3-5 minutes per side. Turn off heat; transfer chicken 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 (use all the vinegar for 4 servings). Let simmer until syrupy, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Simmer 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. Season sauce with salt and pepper. Fluff rice with a fork; season with salt and pepper. Thinly slice chicken; divide between plates with rice and green beans. Drizzle chicken with sauce and serve.
