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PAN SEARED LEMON APRICOT CHICKEN
LEMON APRICOT CHICKEN
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH parsley, finely chopped
1/4 cup apricot preserves
3/4 cup chicken stock
1 LARGE lemon
1 shallot, finely chopped
2 tablespoons avocado oil
FRESH ground sea salt & ground pepper
1 tablespoon WONDRA flour
1 tablespoon apple cider vinegar
1 tablespoon butter

• Preheat oven to 450°F with a rack in the top position.

• Pat chicken dry, then pound to an even ½-inch thickness.
• Season all over with FRESH ground sea salt & ground pepper.
• Heat 2 tablespoons oil in a medium skillet over medium-high.
• Add chicken and cook until browned and cooked through, 3–4 minutes per side.
• Transfer chicken to a plate.
• 
Add shallots to same skillet; reduce heat to medium. Cook, stirring, until softened, about 2 minutes.
• Add chicken stock, apricot preserves, ¾ of the parsley and the vinegar. Simmer, scraping brown bits from the bottom of the skillet, until sauce reduces to ½ cup, 5–7 minutes.
• Remove from heat, then whisk in butter.

• Add chicken and any resting juices back to the skillet. Cook over medium, turning chicken once, until warm and coated in sauce, 1–2 minutes.
• Remove from heat.
• Season to taste with FRESH ground sea salt and black pepper.
• Garnish with remaining parsley. Enjoy!