Apricot Chicken

Halve Fingerling Potatoes (to taste) lengthwise. Toss on a baking sheet with a drizzle of Olive Oil (as needed) and a pinch of Salt (to taste) and Ground Black Pepper (to taste) . Roast in the oven until tender and lightly browned, 20-25 minutes total.

Once potatoes have roasted for 10 minutes, remove the sheet from the oven and give them a toss, pushing toward one side. On the other side of the same sheet, toss Green Beans (to taste) with a drizzle of Olive Oil (as needed) and a pinch of Salt (to taste) , and Ground Black Pepper (to taste) . Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes. Once done rest for 10 additional minutes.

Halve Shallot (1) . Finely mince one half and save the other half for another use.

Heat a drizzle of Olive Oil (as needed) in a large pan over medium-high heat. Pat Boneless, Skinless Chicken Breasts (4) dry with a paper towel, then season all over with Salt (to taste) and Ground Black Pepper (to taste) . Add to pan and cook until no longer pink in the center, 4-5 minutes per side. Remove from pan and set aside.

Lower heat under the same pan to medium and add shallot, Fresh Thyme (to taste) , and a drizzle of Olive Oil (as needed) . Cook, tossing until softened, 2-3 minutes. Stir in Apricot Jam (to taste) and Balsamic Vinegar (1 Tbsp) . Simmer until syrupy, about 1 minute. Stir in Water (1 Tbsp) and Chicken Broth Concentrate (1 Tbsp) . Simmer until thickened, about 3 minutes. Remove pan from heat, add Butter (1 Tbsp) and stir to melt.

Give the sauce a taste and add more vinegar if you prefer a tangier flavor. Season with Salt (to taste) and Ground Black Pepper (to taste) . Plate chicken, green beans and potatoes. Drizze sauce over chicken and serve.