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Chicken in Apricot Thyme Cream Sauce

Prep Time: 15 minutes Cook Time: 40 minutes Yield: 4 servings
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 4 chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 15 oz can apricots
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh thyme leaves divided. Plus some sprigs for garnish.
  • 1 garlic clove peeled and minced
  • 1 small white onion peeled and chopped into small pieces
  • 1 cup chicken broth
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • 1/2 -1 teaspoon white granulated sugar

Instructions

  1. Wash the chicken breasts and pat them dry with a paper towel.
  2. Season the chicken on both sides with kosher salt and freshly ground black pepper and set aside.
  3. Drain the apricots, reserving 1/3 cup of the nectar. Discard the rest or keep for future use.
  4. Place the apricots in a blender or food processor and puree.
  5. Heat the butter in a large skillet. Add one tablespoon of the thyme leaves and saute.
  6. Add the chicken breasts to the skillet and cook on both sides.
  7. Transfer the chicken breasts to a plate, cover with aluminum foil and stow in a warm place.
  8. Add the minced garlic to the pan and stir until it releases its aroma.
  9. Add the onions and cook, stirring frequently until they become transparent.
  10. Add the white wine to the pan and deglaze.
  11. Stir in the chicken broth and heavy cream and bring to a boil.
  12. Add the apricot puree to the pan and stir to combine. Let cook for 5 minutes.
  13. Season with salt, pepper, apricot nectar, and sugar and to taste.
  14. Reduce the heat and let simmer for 15 minutes.
  15. Stir in the remaining two tablespoons of thyme leaves.
  16. Add the chicken breasts, stir to coat and let the mixture simmer for another 5 minutes.
  17. Remove from heat, transfer to a serving platter, garnish with fresh thyme sprigs and serve.