Apricot-mustard glazed chicken
1 tbsp avocado oil
2 boneless skinless chicken breasts
2 tbsp apricot jam
1 tbsp grainy mustard or grainy dijon mustard
1to2 tsp better than bouillon chicken
1/3 cup water
1 tbsp cold butter
1. In a cast iron pan heat oil over med heat. Pat chicken breasts dry and season with salt and pepper. Place in pan and cook undisturbed on one side for 6-8 mins. Flip breasts and brown other side for 6-8 mins. Once cooked place on a plate and cover with foil to keep warm.
2. In same pan add the apricot jam, mustard, chicken bouillon and 1/3 cup of water. Cook to thicken. Take pan off heat and swirl in the butter to make a smooth sauce.
3. Pour sauce over chickens to serve.
main courses October 26, 2021 20:58
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