Apricot-Sage Chicken Breast & Steamed Green Beans

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.

Heat Olive Oil (2 Tbsp) in a saucepan and add Shallot (1) . Cook over medium-high heat until golden.

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) .

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.

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) .