Sunday, April 4, 2010

Apricot Poppy Seed Chicken with Dill Potatoes

I thought I'd try out a new recipe tonight.  I got it from an old Racheal Rae Magazine but I changed it up just a bit.  It was VERY YUMMY!

2 lbs small red potatoes, halved
2 TB extra virgin olive oil
1 and 1/2 lbs chicken breasts, cut into chunks
2 shallots, thinly sliced
1/4 c apple cider vinegar
1 c chicken broth
1/4 c apricot preserves
3 TB honey
2 tsp poppy seeds
3 TB butter
1 TB dried dill

In medium pot add potatoes, and just enough water to cover about an inch over the top.  Salt the water and bring to a boil.  Reduce heat and let simmer until fork tender (about 15 minutes)

While the pototoes work, place the oil in the skillet over med-high heat. Season with salt and pepper  and cook until browned, turning once.  Add shallots and cook another 3 minutes.  Add the vinegar and cook 1 minute until reduced a bit.  Add the broth, apricot preserves, honey, and poppy seeds and simmer over medium heat, stirring,  Add 1 TB butter.

Drain the potatoes, return to their pot and add 2 TB butter and dill.  You can stop at this and eat them at whole potatoes OR you can maked smashed taters like I did.  Just mash and add a lil milk, and some cream cheese.


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