Categories: Dinner

Ingredients

• 24 oz potatoes
• Olive oil (about 5 TBSP)
• salt and pepper to taste (or favorite season)
• 12 oz fresh green beans
• 1 shallot
• 4 chicken cutlets (or 2 chicken breast cut in 1/2)
• 1/4 oz fresh thyme sprigs
• 4 TBSP Apricot jam
• 2 Tbsp Balsamic Vinegar
• 2 oz chicken stock concentrate
• 1/3 C water
• 2 Tbsp butter or margarine

Directions

1. Preheat oven to 425

2. Dice potatoes, spread in even layer on baking sheet, drizzle with a little olive oil and pinch of salt and pepper. Roast on top rack of oven for 10 min.

3. Meanwhile trim green beans if necessary. After potatoes roast for 10 min, remove from oven. Slide over potatoes to make room to spread beans in even layer on sheet. Drizzle beans with olive oil, salt and pepper. Return sheet to oven for 12-15 minutes (until tender)

4. Peel and mince shallot

5. Season chicken with salt and pepper. Drizzle a little olive oil in large pan over medium heat. Cook chicken until browned and cooked through. Remove chicken from pan.

6. Add shallots, thyme sprigs, and a drizzle of olive oil to pan over medium heat. Cook, stirring, until shallot is softened (1-2 min). Stir in jam and 2 Tbsp vinegar. Simmer until syrupy (1-2 min). Stir in stock concentrate and water. Simmer until thickened (2-3 min). Remove pan from heat.

7. stir in butter until melted (add a splash of water if too thick).

8. Remove thyme sprigs and discard. Thinly slice chicken cross wise and drizzle sauce evenly over chicken.

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