Cooking Instructions
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Step 1
Place
Boneless, Skinless Chicken Breasts (2)
in an unsealed ziplock bag and pound with a meat hammer until flattened (about ¼ “ thick). Repeat with remaining breasts. Rub with
Olive Oil (as needed)
and sprinkle lightly with sea salt. Pan sear.
Step 2
Turning once, over medium heat until lightly browned and cooked through. Place cooked chicken on an oven proof plate in a warm oven while you prepare the sauce.
Step 3
Heat
Olive Oil (2 Tbsp)
in a saucepan and add
Shallot (1)
. Cook over medium-high heat until golden.
Step 4
Add
Apricot Jam (1/2 cup)
,
Brown Sugar (2 Tbsp)
,
Low-Sodium Soy Sauce (2 Tbsp)
, minced
Fresh Sage (1 Tbsp)
,
Dry White Wine (1/2 cup)
and
Water (1/2 cup)
.
Step 5
Reduce heat to low and let sauce reduce to a thick glaze for about 25 minutes, stirring as needed.
Step 6
Place
Green Beans (1 bunch)
in a colander and rinse with cool water. Remove tip ends of each bean by snapping them off. Fill a shallow pan with 1/2-inch of water and bring to a boil over high heat. Place beans in a steamer basket.
Step 7
Steam for 3 to 4 minutes, checking with a fork. Beans are done when they are crisp-tender. Remove beans from the pan and place in a mixing bowl with
Butter (1 Tbsp)
. Toss to coat over the beans. Finish with
Sea Salt (to taste)
.
Step 8
Pour sauce over the chicken and serve with green bean.
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