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Add a photoThis sauce is tangy, sweet and savory simultaneously. A weeknight gem that jazzes up chicken or pork!
Ingredients
- 1 lb. boneless, skinless chicken breasts (pounded to even thickenss)
- 1 shallot
- 3/4 cup chicken broth
- 2/3 cup peach and apricot preserves
- 2 Tbsp Worcestershire sauce
- 2 tsp hot sauce
- 1/2 tsp ground ginger
- Olive oil
- S & P
Directions
- *I used Smuckerâs Orchardâs Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves. I prefer this line because it contains all-natural ingredients. Look for it in the regular jelly aisle.
- Heat a grill or grill pan to medium-high heat.
- Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper.
- Grill chicken breasts until cooked through, ~ 5 â 8 minutes depending on how thin you pounded them.
- While the chicken is grilling, get started on your sauce. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger. Season with a touch of salt and pepper. Bring mixture to a boil and then let simmer while chicken finishes cooking.
- Plate chicken and divide sauce evenly among plates
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 239mg | 10% |
| Potassium 352mg | 10% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.23g | 2% |
| Protein 17.78g | 28% |
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