Ingredients for Apricot Poppy Chicken With Dill Potatoes
- 1 pound Yukon Gold potatoes
- 1 teaspoon salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts (1.5 lbs total)
- Pepper, to taste
- 1/2 cup finely chopped shallots
- 2 tablespoons apple cider vinegar (as substitute for white wine vinegar)
- 1 cup chicken broth
- 1/2 cup apricot preserves
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 3 tablespoons butter
- 1/4 cup chopped fresh dill
- 2 tablespoons white wine vinegar
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How to Make Apricot Poppy Chicken With Dill Potatoes
- Wash and cut 1 pound of Yukon Gold potatoes into 1-inch pieces. Place in a medium pot and cover with cold water by 1 inch.
- Bring the potatoes to a boil over high heat. Once boiling, add 1 teaspoon of salt, reduce heat to medium-low, cover, and simmer until fork-tender (about 12-15 minutes).
- While potatoes simmer, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season 4 boneless, skinless chicken breasts (about 1.5 lbs total) with salt and pepper. Add to the skillet and cook for 2 minutes per side, until browned.
- Add 1/2 cup finely chopped shallots to the skillet and cook for 3 minutes.
- Stir in 2 tablespoons of white wine vinegar and cook for 1 minute until slightly reduced.
- Add 1 cup of chicken broth, 1/2 cup apricot preserves, 1 tablespoon of honey, and 1 tablespoon of poppy seeds. Simmer over medium-low heat for 5 minutes, stirring occasionally.
- Stir in 1 tablespoon of butter. Taste and adjust seasoning as needed.
- Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, 1/4 cup chopped fresh dill, salt, and pepper to taste. Toss to combine.
- Serve the chicken topped with the apricot poppy sauce alongside the dill potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
98g
Fat
55g
Carbs
21g
