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Apricot Poppy Chicken With Dill Potatoes

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“A Rachel Ray 30 minute meal--although I must say, I usually can't make things in 30 minutes!!”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a medium pot, add the potatoes and enough cold water to cover by 1 inch.
  2. Cover the pot and bring to a boil.
  3. Salt the water, lower the heat and simmer the potatoes, uncovered, until fork-tender, 12 to 15 minutes.
  4. While the potatoes are working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat.
  5. Season the chicken with salt and pepper and cook in the skillet, turning once, until browned, 2 minutes total.
  6. Add the shallots and cook for 3 minutes. Add the vinegar and cook until slightly reduced, 1 minute.
  7. Add the chicken broth, apricot preserves, honey and poppy seeds and simmer over medium-low heat, stirring.
  8. Stir in 1 tablespoon butter.
  9. Drain the potatoes, return to their pot and add the remaining 2 tablespoons butter, the dill and salt and pepper to taste.
  10. Serve with the chicken.

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