Apricot Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound boneless, skinless chicken breasts (sliced thin or cut into bite size pieces)

salt

pepper

1/2 cup all purpose flour ( (use cornstarch if gluten free)

1 teaspoon paprika

1 teaspoon dried thyme

1 tablespoon extra virgin olive oil

1 onion (sliced thin)

2 cloves garlic (minced)

2 tablespoons soy sauce (use gluten free soy sauce needed)

2 tablespoons apple cider vinegar

1/2 cup apricot preserves

1/4 teaspoon crushed red pepper (optional)

sesame seeds (optional, garnish)

fresh thyme (optional, garnish)

Directions

Season both sides of the chicken with salt and pepper.

Combine the flour, paprika, and dried thyme in a shallow bowl or on a plate.

Dredge both sides of the chicken in the flour mixture, shake off any excess and place on a plate. Set aside.

Heat a large skillet on medium-high. Add the olive oil and chicken. Cook the chicken 3-4 minutes or until golden brown, flip and continue to cook until done through and no longer pink in the center.

Remove the cooked chicken to a clean plate.

Lower the heat to medium and add a drizzle more olive oil, if needed. Add the onions. Cook until softened and translucent, about 3-5 minutes, stirring often.

Stir in the garlic and cook an additional minute.

Carefully pour in the soy sauce, apple cider vinegar, apricot preserves and crushed red pepper, if using. Cook until well blended and warmed through.

Return the chicken to the pan and turn to coat in the apricot sauce. Continue to cook to warm through.

Garnish with sesame seeds and fresh thyme, if desired.

Nutrition

• Calories: 311 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 651 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Total Sugars: 14 g
• Protein: 27 g