Chicken With Apricot-Ginger Sauce

I accidentally defrosted chops and chicken instead of just poultry and decided to make both with this sauce. Surprisingly, it was even better with the pork then the chicken. I loved how the ginger and soy paired with the apricot nectar transforming a simple sauce into layers of flavor. Made for 123 Hit Wonders.

The "no-name" chicken breasts from our local market were still typical U.S.-oversized chicken breasts; I wish I had thought to slice each breast in half horizontally prior to cooking. It's hard in the U.S. to find a "normal" chicken breast. Although the breasts were well seared in the given cooking time (I guessed at medium-high heat, no heat level was specified), they were way under-cooked. I added about 4 minutes per side. During this time, I wished I had chosen to cook the breasts sous vide instead - that way I would be certain that the breasts had reached the proper temperature throughout, then I could have seared them just before serving (and I wouldn't have to clean the stove area from grease splatters). As for the apricot-ginger sauce, it should be halved even for 4 over-sized chicken breasts. The sauce was pleasant, but not addictive.

I made it differently and it was delicious. I started with leftover citrus chicken breast simmered in butter and OJ. I added shallot garlic soy sauce ginger and soy sauce tamari. After seeing Tonis comment I added breakfast sausage too and brown sugar. I let it simmer until thickened and let it rest. It was a big hit at the potluck dinner.

We thoroughly enjoyed this for tonights dinner (the DM, DS and myself) and the only thing different I would do is to halve the sauce (and btw 1 3/4 cups of apricot nector = 405 grams can) and I would also have the butter and oil (more so in my case as I only cooked 3 medium skinless breasts) and I think would be more thank adquate to cook the breasts. But oh the flavour of that sauce was sublime and sends it through the stratsophere, thank you TeresaS, made for ZAAR Stars Tag.

Well this was a complete hit with the family tonight for dinner! I butterflied the chicken breasts to make sure they cooked evenly and did not get to dry while pan frying. The sauce is incredible. I did mix up the sauce and when the chicken was done removed that to a plate and then put the sauce in the same pan and boiled it there and then brushed the sauce on the chicken. Served with Recipe #313811. My hubby told me this is now in his top 5 of favorite chicken dishes. Tagged during Potluck Tag game.