Ingredients
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2 tablespoons butter
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1 tablespoon oil
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1 onion, chopped
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1 small yellow bell pepper, seeded and finely diced
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2 garlic cloves, finely chopped
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3/4 cup dried apricot, diced
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2 tablespoons lemon juice
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2 teaspoons honey
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1 pinch saffron
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1 1/2 cups chicken stock
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4 cups Baby Spinach
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salt and pepper
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4 boneless skinless chicken breast halves
Instructions
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.