Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat. Plus it is ready in 20 min.!
(serves 4)
1 T. EVOO
4 (4 oz.) skinless, boneless chicken thighs
3/4 t. kosher salt, divided
3/4 t. freshly* ground black pepper, divided
1/2 cup unsalted chicken stock
1/4 cup apricot preserves
1 T. Dijon mustard
2 cups thinly diagonally sliced organic* carrots
4 t. finely chopped fresh sage, divided
1 T. thinly sliced garlic
2 T. unsalted Kerrygold* butter
Heat olive oil in a large skillet over med.-high. Sprinkle chicken with 1/2 t. each S&P. Add chicken to pan; cook 3 min. per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). Combine the stock, apricot preserves, mustard in a bowl, stirring with a whisk. Add carrots, 1 T. sage, and garlic to pan; sauté 4 min. Add apricot mixture and chicken to pan; reduce heat to med. cover, and cook 8 min. or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 t. each S&P, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining sage.
"Kind words do not cost much. Yet they accomplish much."
Love,
MM
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