Chicken & Green Olives with Apricot Shallot Wine Sauce
30 minutes
Serves: 4
Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- 14 ounces Just Bare Skinless Chicken Breast Tenders
- Coarse salt and freshly ground pepper to taste
- 3/4 cup thinly sliced shallots
- 3/4 cup dry white wine
- 1/2 cup apricot jam
- 3/4 cup pitted green olives
Instructions
- Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Remove from pan to plate; set aside.
- Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
- Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.