Chicken with Apricots and Bourbon
4 chicken breast halves, skinned and boned
1/3 lb. dried apricots
1/3 c. bourbon
3/4 c. chicken broth
2 Tbsp. butter
2 Tbsp. vegetable oil
fresh ground black pepper
1 shallot, minced
1 tsp. tomato paste
2 tsp. Country Dijon mustard
1/4 c. pecans, toasted in 350~ oven and crushed
1 scallion, cut into 2-inch long pieces, then thinly sliced
Marinate apricots in bourbon and 1/4 cup broth overnight. Heat butter and oil in electric skillet (medium-high heat). Saute chicken breasts on one side, approximately 4 minutes, until light colored. Turn them over, sprinkle with pepper and saute second side. Drain bourbon and broth from apricots and pour it over chicken. Add remaining 1/2 cup broth. Reduce heat to low and cook until chicken feels springy, approximately 5 minutes. Transfer chicken to a plate and keep warm. Add apricots and shallot to the skillet. Simmer 2 minutes. Whisk in tomato paste and mustard. Simmer 3 minutes. Return chicken and heat through. Serve the chicken on a warmed platter with sauce, pecans and scallions on top.