Chicken Breast with Apricot Mint Sauce
Chicken marinated in apricot, mint and a hint of curry, then cooked and topped with a bright, tangy sauce.
By Priya Natarajan ·
- Prep
- 2 hr 5 min
- Cook
- 20 min
- Total
- 2 hr 25 min
- Yield
- 2
Fruit and chicken make a classic pairing, and apricot with fresh mint is one of the brightest combinations around. The curry powder in the marinade is barely noticeable on its own, but it adds a warm background note.
This recipe serves two, and it doubles easily.
Why wipe off the marinade
Preserves contain a lot of sugar, which scorches quickly over high heat. Wiping the chicken before cooking lets the meat brown without burning. The fresh sauce brings the apricot flavor back at the end.
What to serve alongside
Couscous with toasted almonds, a cucumber and tomato salad or simple roasted carrots all match the sweet and tangy sauce.
The recipe
Ingredients
- 8 to 10 oz chicken breast fillet
- 3 tbsp apricot preserves, divided
- 2 tbsp fresh mint, finely chopped, divided
- 1 tbsp olive oil, divided
- 1 tbsp white wine vinegar, divided
- 1/4 tsp curry powder
- 1 tsp minced garlic
- 1/2 tbsp Dijon mustard
- 1 green onion, finely chopped (optional)
- Salt and pepper
Instructions
- 1For the marinade, mix half of the preserves, half of the mint, half of the oil and half of the vinegar with the curry powder, garlic, salt and pepper.
- 2Coat the chicken in the marinade, cover and refrigerate for 2 to 3 hours.
- 3Wipe off the marinade, season the chicken and grill, pan-sear or bake until it reaches 165°F inside. Rest for 5 minutes.
- 4Stir the remaining preserves, mint, oil and vinegar together with the mustard, green onion, salt and pepper.
- 5Slice the chicken and spoon the sauce over it.
