- Serves: 8
- Preparation Time: 15 minutes
- Total Cooking time: 30 minutes
This recipe was specially developed for a wedding I recently catered, it is a wonderful combination of tart, sweet, and spicy flavors that goes perfectly with the subtle smoky flavor of grilled chicken breasts. It is also a very visually pleasing entrée with lovely shades of orange and gold.
Boneless Skinless Chicken Breasts
|4||lbs||boneless skinless chicken breasts (about 8 half breasts)|
Apricot Ginger Sauce
|1 1/2||cup||apricot preserves|
|3||tbsp||ginger juice (freeze large chunk of ginger ’til solid then thaw and press out juice)|
|1||tsp||fresh crushed garlic|
|1/4||tsp||saffron threads (about 5-6 threads) in 1 tbsp hot water|
|1/4||cup||Muscat canelli wine|
|1/4||cup||dried apricots, chopped fine|
|salt and pepper to taste|
Note: Sauce can be prepared up to 24 hours ahead of time Heat a medium saucepan over moderate heat. Add in the chicken stock and soy sauce and bring just to a boil, next add in the apricot preserves and stir in thoroughly until well combined. Add in the ginger juice, garlic, lemon juice, saffron and chopped apricots and bring to a simmer 10-15 minutes. Next add in the wine and butter, stirring to emulsify. Season with salt and pepper and set aside on low heat. Season the chicken breasts with the seasoned salt, garlic, and pepper and grill on a preheated charcoal grill or sauté in a large skillet in butter over medium high heat 10-12 minutes or until well done. Serve on a plate with a ribbon of the heated apricot-ginger sauce with rice pilaf.