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Apricot Mustard Chicken

Seared chicken glazed with a sweet-tangy apricot Dijon sauce beside buttery mashed potatoes.

Serves 2Prep 15 minCook 32 minDifficulty mediumCuisine American

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−Servings: 2+

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Ingredients

• 2potatoes
• ½ lbasparagus
• 12 ozboneless, skinless chicken breasts
• ¼ ozapricot preserves
• 1pkt chicken broth concentrate
• 2scallions
• 1 tspDijon mustard
• 8 tspolive oil
• 3 tbspbutter
• ¼ cupsour cream
• 2 tspall-purpose flour (or gluten-free alternative)
• 1 tspminced garlic
• Salt and pepper to taste

Instructions

1. Preheat oven to 450°F. Place potatoes in a medium saucepan, cover with 1 inch of salted water, and bring to a boil. Simmer until easily pierced with a fork (10–12 minutes). Drain, reserve ¼ cup cooking water, then return potatoes to saucepan off heat. Cover to keep warm.
2. In a small bowl, whisk together Dijon mustard, apricot preserves, chicken broth concentrate, and ⅓ cup water. Trim scallions, then thinly slice about ¼ cup; finely chop 1 teaspoon garlic. Snap asparagus, removing tough ends; trim bottom 2 inches from asparagus.
3. On a rimmed baking sheet, toss asparagus with salt, pepper, and 2 teaspoons oil. Roast on lower oven rack until tender (8–10 minutes). Remove from oven and add 1 tablespoon butter to baking sheet, stirring until butter is melted and asparagus is coated. Cover to keep warm.
4. Pat chicken dry, then pound to ½-inch thickness if desired. Season all over with salt and pepper and 2 teaspoons flour. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken; cook until browned and cooked through (3–4 minutes per side). Transfer to a plate. Reduce heat to medium, then add garlic and 1 tablespoon oil; cook until fragrant (15 seconds).
5. Add apricot-mustard sauce to skillet over medium heat. Cook, scraping up any browned bits from bottom of skillet, until sauce is reduced by half (about 3 minutes). Return chicken and any resting juices to skillet and cook, turning to coat, 1 minute more. Remove from heat and cover to keep warm.
6. Return pot with potatoes to medium heat, then add sour cream, reserved cooking water, and 2 tablespoons butter. Use a potato masher or fork to mash until smooth. Stir in scallions, then season to taste with salt and pepper. Serve chicken with asparagus and mashed potatoes alongside. Spoon apricot-mustard sauce over top. Enjoy!