PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste

  • Melt butter in a large skillet.
  • Salt and pepper both sides of chicken pieces.
  • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
  • Remove from skillet and keep warm.
  • Reduce heat and add onion, sauteing until tender.
  • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
  • Add jam, blend well and simmer to desired consistency.
  • Serve over chicken and white rice with fresh kiwi.

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