- 4 Boneless Chicken Breasts
- 2 Tbsp. apricot preserves
- 1 cup chicken broth
- J. Olive Co. Baklouti Olive Oil
- J. Olive Co. Apricot Balsamic
- Salt and Pepper (to taste)
- Wild Rice (prepared)
Brown chicken in 1 Tbsp of Olive Oil over medium-high heat. Remove chicken from pan and set aside. Add chicken stock and apricot preserves to the pan, deglazing the pan. Add the chicken breasts back to pan. Cover and simmer until done, approximately 20 minutes. While chicken is simmering, prepare the Wild Rice.
When ready to serve, transfer the rice to a large decorative platter. Top the rice with the cooked chicken breasts with a touch of salt and pepper. Ladle the sauce from the pan over the breasts. Finish by drizzling the Apricot Balsamic over each of the breasts and serve immediately.
Recipe modified from The Olive Tap