Apricot Chicken

So as a lot of you know I am doing a giveaway with All Clad and the last day to enter is today. So I thought I would show you folks one last recipe on how I use my Calphalon 12" Nonstick Pan.

If you are interested in the Calphalon products out there please check out there website here.

Apricot Chicken Ingredients

4 Chicken breast

60 Sliced and Chopped Dried apricots

6 Green Onions Chopped

8 Tablespoons Sour Cream

2 Cups Sparkling White Wine  I used Sophia by Coppola Winery

2 Cups of Chicken broth

4 Tablespoon Butter

4 tablespoon Fig jam

Cooking Spray

Equipment:

12" Calphalon nonstick pan

9 x9 Pyrex dish

tongs

Aluminum foil

Serves 6

I made a half portion and also beat the chicken tenders down.

Preheat oven to 350 degrees

Take Chicken and place between two pieces of plastic wrap

Pound out until flat

Chop Onions

Chop Slab dried apricots

Take about 2 Tablespoons of both green Onions and Apricots

Roll up Chicken then pierce with tooth pick to keep closed.

In your 12" Calphalon nonstick pan melt butter

Now placed rolled chicken in frying pan

Turn frequently until golden brown

Take a 9 x9 Pyrex dish and spray with Cooking Spray

Place partially cooked chicken in Pan

Cover with foil and bake in oven for 20 minutes while making sauce.

Add left over dried fruit and onions to pan then de-glaze with wine

Next add chicken stock boil down until thickens about 20 min

Add Sour Cream just before serving

I Served with Mashed Potatoes and green beans

　

　

　

Enjoy and Bon Appetit

Sheila Fretz