Apricot Chicken with Roasted Potato Thins

Name: Apricot Chicken with Roasted Potato Thins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams apricot halves, undrained; 4 skinned and boned chicken breast halves; 1 teaspoon dark sesame oil; 177 milliliters all-purpose flour; 59 milliliters chopped fresh cilantro; 1 garlic clove, minced; 6 green onions, thinly sliced; 0 teaspoons ground red pepper; 118 milliliters orange juice; 4 servings Roasted Potato Thins; 0 teaspoons salt; 2 Tbsps lite soy sauce; 2 teaspoons vegetable oil

You can never have too many main course recipes, so give Apricot Chicken with Roasted Potato Thins It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of apricot halves, lite soy sauce, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert.

Instructions

Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Sprinkle with salt.

Ingredients you will need

Salt

Drain apricots, reserving liquid. Coarsely chop apricots.

Ingredients you will need

Apricot

Stir together reserved liquid, apricots, juice, and next 3 ingredients.

Ingredients you will need

Apricot

Juice

Combine flour and pepper; dredge chicken in flour mixture.

Ingredients you will need

Whole Chicken

Pepper

All Purpose Flour

Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes.

Ingredients you will need

Vegetable Oil