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Apricot Chicken with Almonds

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Apricot Chicken with Almonds

Apricot Chicken with Almonds

amanda

Equipment

  • Cast Iron Skillet

  • Chef's Knife

  • Baking Dish

  • Almond Slicer (optional)

  • Cutting Board

  • Mixing Bowls

  • Measuring Cups and Spoons

  • Roasting Pan

  • Aluminum Foil

  • Colander

Ingredients

  • 4 (6-ounce) skinless boneless chicken breast halves

  • 5/8 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup sliced almonds

  • 1/2 cup apricot preserves

  • 1 1/2 tablespoons soy sauce

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon unsalted butter

Instructions

1

Instruction 1

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
2

Instruction 2

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
3

Instruction 3

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
4

Instruction 4

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
5

Instruction 5

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
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