Oh, the beauty of an apricot. A rosy blush adorns one cheek. It graces the downy orange-gold skin, promising apricot lovers that, inside, the fruit is fragrant and flavorful.
At its tree-ripened best, the juicy flesh has the look of deep-pile velvet; the taste, enhanced by flowery perfume, is a perfect balance of sweet and tart. Their addictive taste and texture can turn boned and skinned chicken breasts into delectable entrees. Some quickly sauteed apricots make things interesting, especially if you include an easy wine reduction sauce with lime zest, chili, and ginger.
Yield: 4 servings 2 teaspoons butter 4 ripe apricots, pitted, cut in half if small, quartered if large 1 tablespoon olive oil 4 (about 6 ounces each) boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon finely minced fresh ginger 3 green onions, thinly sliced, white part only (reserve dark green part for garnish, if desired) 1 teaspoon very finely minced lime zest (colored part of peel only) 1/2 to 1 medium jalapeño chili, seeded, minced; see cook’s notes 1/2 cup dry white wine 1 to 2 tablespoons maple syrup Garnish: 1/3 cup toasted slivered almonds; see cook’s notes Optional garnish: Finely sliced fresh chives Cook’s notes: Use caution when working with fresh chilies. Upon completion wash hands and work surface thoroughly; do NOT touch face or eyes. To toast almonds, place in single layer on baking sheet.
Roast in 350-degree oven for 2-3 minutes. Watch carefully because nuts burn ea.