Apricot Poppy Chicken With Dill Potatoes Recipe

Ingredients for Apricot Poppy Chicken With Dill Potatoes

• Small Potatoes
• 1 teaspoon salt
• Extra Virgin Olive Oil
• Chicken Breasts
• Salt and pepper to taste
• 1/2 cup finely chopped shallots
• Apple Cider Vinegar
• 1 cup chicken broth
• 1/2 cup apricot preserves
• 1 tablespoon honey
• 1 tablespoon poppy seeds
• 3 tablespoons butter
• Fresh Dill

How to Make Apricot Poppy Chicken With Dill Potatoes

1. 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.
2. 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).
3. While potatoes simmer, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. 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.
5. Add 1/2 cup finely chopped shallots to the skillet and cook for 3 minutes.
6. Stir in 2 tablespoons of white wine vinegar and cook for 1 minute until slightly reduced.
7. 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.
8. Stir in 1 tablespoon of butter. Taste and adjust seasoning as needed.
9. 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.
10. Serve the chicken topped with the apricot poppy sauce alongside the dill potatoes.