Day 5 of the 30 Day COVID-19 Dinner Challenge: Chicken Breast with Apricot Onion Pan Sauce

June 15, 2020 ~ Meet Sophie. Sophie is our featured kitchen guest and Kate’s fur baby. Sophie loves her some tiny bits of butter or olive oil popping out of the pan and onto the floor. We give her constant reinforcement that the kitchen is the place to be around 5 p.m. each day.

Sophie is a rescue dog. Kate got her when she was just a pup. The litter was found abandoned by the momma in the woods in the Charlotte area. Sophie is approximately seven and a half years old. She loves a good walk, being with her human, licking the dishwasher door when it’s open and being filled with dirty dishes, drops of nearly imperceptible food that leaps out of frying pans, and fears thunderstorms and fireworks. She is totally perfect. We love her to pieces and so do our two dogs. They act like long lost cousins when they greet each other.

Sophie as a puppy on her first ride home:

Kate made this meal. She found the recipe online and had to make adjustments based on what we had food-wise in the house.

Base recipe:

1 lb of boneless chicken breasts – ButcherBox chicken, so good, so juicy

1 whole red onion – we like cooked onions. They make us happy. They add a savory flavor for little calories: #winning.

1 tablespoon of butter

1 tablespoon of olive oil

1 cup vegetable broth

1/2 cup white wine – since none of us drink wine these days we now have an open bottle. We will gladly give you some if you want to come and have a glass while we are cooking.

4 tablespoons of Apricot jam – this should have been dried apricots but we did not have any. Apricot jam was subbed in. We all agreed the dried apricots would have been better.

Jasmine Rice – we have 1/2 cup of rice each. Diabetes and lots of rice are not good soulmates. We limit it to 1/2 cup each, besides the calories grow exponetially with carbs like rice if you have too much.

Steamed broccoli – why so much broccoli? It was on sale so we couldn’t resist stocking up. Tom says he was born allergic to it so his plate is never photographed for the challenge, not yet anyway.

608 calories

Chop onion. Cook in a pan with 1 tablespoon butter. Season with thyme and 1/2 tablespoon of chopped garlic. Cook onions until soft. Add 1/2 cup of broth to onion mix. Add apricot. Add 1/2 cup white wine to onion mix.

Cut up chicken breasts into strips. Sear in 1 tablespoon of olive oil.

After searing the chicken place the pieces in a foil-lined pan with 1/2 cup vegetable stock. Put them into a 375-degree oven.

We all enjoyed this meal though we do not rate it as high as the others. We’d like to try the dried apricots before we said no to it being repeatable. Since we can’t remake it for another twenty-five days we will just have to wait on the final decision.

This is how it looks finished:

Until the next time!