Chicken roasted with spring vegetables in an apricot glaze
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 17 G., saturated fats 7 G., proteins 43 G., carbohydrates 26 G., fiber 6 G., cholesterol 147 mg, sodium 380 mg, sugar 14 G.
Calories 430, total fat 17 G., saturated fats 7 G., proteins 43 G., carbohydrates 26 G., fiber 6 G., cholesterol 147 mg, sodium 380 mg, sugar 14 G.
A delicious, vibrant, and mouthwatering dish of sautéed chicken breast pieces with carrots, asparagus, and snap peas in a sticky apricot jam glaze. All the vegetables are sautéed separately from the chicken until al dente, preserving their spring freshness, brightness, and juiciness. Then, everything is tossed together in a pan with jam, mustard, herbs, and lemon zest, which perfectly complements the tarragon flavor and balances the sweetness of the apricot jam. All the flavors are perfectly balanced and provide a true pleasure, transforming everyday food into a weekend dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg boneless, skinless chicken breasts (about 4 pcs.)
- 1 tbsp. l. olive oil
- 2 tbsp (30 g) butter
- 4 carrots, cut into 1cm pieces.
- 1 bunch asparagus (about 0.5 kg), cut into 5 cm pieces, ends trimmed
- 350 g snow peas, pods trimmed (about 2.5 cups)
- 3 tbsp. l. apricot jam
- 4 tsp Dijon mustard
- 4 green onions, chopped
- 1 tbsp chopped fresh tarragon
- 1 teaspoon finely grated lemon zest
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Recipes with similar ingredients: chicken breasts, asparagus, peas, Dijon mustard, green onions, Apricot jam, carrot, tarragon
Cooking the dish according to the recipe:
- Cut each chicken breast into 4 or 5 large pieces; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Pour in the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Transfer to a plate.
- Add 1 tablespoon (15 g) of butter to the skillet and reduce heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Then remove the lid and increase heat to medium-high. Cook until the water evaporates, 1 minute.
- Reduce heat to medium and melt the remaining 1 tablespoon (15 g) butter in the skillet. Add the asparagus, peas, and 1/4 teaspoon salt. Cover and simmer until the vegetables are crisp-tender, about 3 minutes.
- Return the chicken to the pan, adding the apricot jam, mustard, green onions, tarragon, and lemon zest. Cook, stirring, until the jam has melted and the chicken and vegetables are coated in a sticky glaze; season with salt and pepper to taste.
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