Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1 tablespoon canola oil
- 3/4 cup dry white wine
- 1 medium shallot, minced
- 4 fresh apricots, pitted and chopped
- 2 tablespoons apricot preserves
- 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
Description
Seared Chicken With Apricot Sauce - The Huffington Post
Kitchen Daily
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