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Chicken Breasts With Apricot Mustard Cream Sauce

4 servings

MARINADE

• 1/3 cup apricot preserves
• 1/4 cup dry sherry
• 1/4 cup water
• 1 tablespoon Dijon-style mustard
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons finely grated fresh ginger

CHICKEN

• 4 boneless skinless chicken breasts halves
• 4 teaspoons unsalted butter
• 2 tablespoons heavy cream
• 1 tablespoon minced fresh parsley

In a bowl, mix together the marinade ingredients. Trim away any fat from the chicken breasts. Place each chicken breast between two sheets of plastic wrap. With a kitchen mallet, pound each breast to create a thin, flat piece no more than 1/4 inch thick. Add chicken to marinade and marinate in the refrigerator for 1 hour.

In a large sauté pan, melt butter over medium-high heat. Lift chicken from marinade, transfer to the pan and cook at medium-high heat. Reserve marinade for later use. Cook chicken until lightly browned, about 3 or 4 minutes. Turn and brown on the other side. Transfer chicken to a plate.

Add reserved marinade to pan and turn heat to high. Deglaze pan by scraping any browned particles into the liquid. Cook at high heat until the sauce boils and reduces slightly. Quickly whisk in the cream. Return chicken to pan and cook another minute, thoroughly coating the chicken with sauce. Sprinkle with fresh parsley and serve.

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