Apricot Sage Chicken with Carrots

Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat.

Time: 20 min

Ingredients:
1 Tbsp. olive oil
4 (4-oz.) skinless, boneless chicken thighs
¾ tsp. kosher salt, divided
¾ tsp. black pepper, divided
½ cup unsalted chicken stock
¼ cup apricot preserves
1 tbsp dijon mustard
2 cups thinly diagonally sliced carrots
4 tsp finely chopped fresh sage, divided
1 tbsp thinly sliced garlic
2 tbsp unsalted butter

Instructions:
1. Heat olive oil in a large skillet over medium-high. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper.

2. Add chicken to heated skillet and cook for 3 minutes on each side or until browned (chicken will not be cooked through). Remove chicken from pan; do not wipe out pan.

3. Add carrots, 1 tablespoon sage, and garlic to pan and sauté for 4 minutes.

4. Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add apricot mixture and chicken to the pan; reduce heat to medium, cover, and cook for 8 minutes or until chicken is done. Remove pan from heat.

5. Place chicken and carrots on a platter. Add remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and butter to pan, swirling until the butter melts. Spoon over the chicken and sprinkle with remaining 1 teaspoon sage.

SERVES 4 (serving size: 1 chicken thigh, ½ cup carrots, and 3 tbsp sauce)
Calories 313; Fat 14g (sat 5g, unsat 8g); Protein 24g; Carb 22g; Fiber 3g; Sugars 13g (added sugars 5g); Sodium 642mg; Calc 6% DV; Potas-sium 17% DV