Categories: Chicken, Dinner

Ingredients

• 2 Tblsp Apricot jam
• 2 chicken cutlets
• 5 tsp Balsamic vinegar
• 1/4 ounce thyme - minced
• 1 shallot - minced
• olive oil
• 1 tblsp butter
• salt and pepper

Directions

1. Preheat 425 degrees

2. Pat chicken dry with paper towels; season all over with salt and pepper.

3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

4. Turn off heat; transfer chicken to a cutting board and set aside to rest. Wipe out pan.

5. Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat.

6. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar Simmer until syrupy, 1-2 minutes.

7. Stir in stock concentrate and ¼ cup water . Simmer until thickened, 2-3 minutes.

8. Remove pan from heat; stir in 1 TBSP butter until melted. TIP: Stir in a splash of water if sauce seems thick.

9. Serve sauce over chicken

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