Recipe: Chicken Breasts with Apricots and Ginger (using fresh ginger)

CHICKEN BREASTS WITH APRICOTS AND GINGER

1 tablespoon butter
4 ripe apricots, pitted and quartered
1 tablespoon olive oil
4 (6-ounce) boneless, skinless chicken breasts
Salt and pepper
1 teaspoon minced fresh ginger
3 green onions (white part only), thinly sliced
1 teaspoon minced lime zest
1 medium jalapeno pepper, seeded and minced
1/2 cup dry white wine
1 to 2 tablespoons maple syrup
1/3 cup toasted slivered almonds

In large nonstick skillet, melt butter on medium-high. Add apricots, cut-side down. Cook until lightly browned, about 3 minutes. Set aside on a plate.

In the same skillet, heat oil on medium-high. Season chicken with salt and pepper; add to skillet in single layer. Cook until nicely browned, about 4 minutes. Turn, reduce heat to medium-low and cook until no pink color remains, about 9 minutes. Transfer chicken to plate.

Add ginger, onion, zest and jalapeno to the pan; cook on medium heat about 30 seconds. Add wine and bring to boil, scraping up brown bits.

When wine has reduced to about 1/4 cup, stir in syrup. Taste and add more salt or pepper as needed.

Add chicken to reheat about 1 minute; add apricots and reheat.

Transfer chicken to serving plate. Spoon sauce on top. Garnish with apricots and toasted almonds.

Makes 4 servings
Source: Food and Wine Annual Cookbook, 2004