Apricot Dijon Chicken (with Pan Sauce & Roasted Veggies)

• porties: 2 servings
• actieve tijd: 10 minutes
• totale tijd: 30 minutes

Ingrediënten

12 oz carrots

1-2 zucchinis

1 shallot

10 oz chicken breast (about 2 breasts)

1 unit chicken stock concentrate (2 tsp?)

1 unit dijon mustard (2 tsp?)

1 unit apricot jam (1-2 tbsp?)

salt

pepper

cooking oil

flour

Instructies

1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and finely chop half the shallot (whole shallot for 4 servings).

2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

3. Once carrots have roasted 5 minutes, carefully toss zucchini on opposite side of sheet with a drizzle of oil, salt, and pepper. Return sheet to middle rack; roast until veggies are browned and tender, 15-18 minutes more.

4. Place ¼ cup flour (½ cup for 4 servings) in a shallow dish; season with salt and pepper. Pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ⅓ inch thick. Season all over with salt and pepper. Working one piece at a time, press chicken into seasoned flour until fully coated; gently shake off excess. Heat 2 TBSP oil in a large pan over medium-high heat. Add chicken; cook until golden brown and cooked through, 3-4 minutes per side. (For 4, you may need to work in batches; add 2 TBSP oil for each batch.) Turn off heat; transfer chicken to a paper-towel-lined plate. Wash out pan.

5. Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 3-4 minutes. Reduce heat to low. Whisk in stock concentrate, mustard, jam, and ¼ cup water (½ cup for 4 servings) until combined. Bring to a simmer; cook until sauce is glossy and reduced, 1-2 minutes. Taste and season with salt and pepper.

6. Add chicken to pan with sauce and turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. Divide chicken and roasted veggies between plates. Spoon any remaining sauce over chicken.

Chicken is fully cooked when internal temperature reaches 165°.