Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.
In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.
Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.
Make it a meal: Serve with a couscous pilaf and Moroccan-spiced carrots.
Culinary: Apricots
Apricots pair well with brown sugar, chocolate, cinnamon, ginger, maple, orange and sherry.
Nutrition: Canola Oil
Canola oil is generally low in saturated fats. Be sure to read the label to make sure. 1 tablespoon of Wesson® Canola Oil yields 1g of saturated fat.
Ingredients
Directions
Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.
In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.
Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.