Chicken fried with spring vegetables in apricot glaze

Tasty, bright and mouth-watering dish of fried chicken breasts with carrots, asparagus and peas in sticky glaze from apricot jam. All vegetables are stewed separately from chicken to al dente state, so that they retain their spring freshness, brightness and juiciness. And then everything is mixed in a pan with jam, mustard, herbs and lemon zest, which is great complements the taste of tarragon and balances the sweetness of apricot jam. All tastes are perfectly balanced and present. pleasure turning everyday food into a weekend meal days. Nutritional value of one serving: (4 total) Calories 430, total fats one 7 g., saturated fats g., proteins 43 g., carbohydrates 26 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Photo Chicken fried with spring vegetables in apricot glazeTime: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 0.7 kg boneless and skinless chicken breasts (approximately 4 pcs.)
  • 1 tbsp. l olive oil
  • 2 tbsp. l (30 gr.) Butter
  • 4 carrots, cut into pieces of 1 cm.
  • 1 bunch of asparagus (about 0.5 kg.), Cut into pieces of 5 see cut ends
  • 350 gr snow peas, cut the pods (approximately 2.5 Art.)
  • 3 tbsp. l apricot jam
  • 4 tsp Dijon mustard
  • 4 chopped green onions
  • 1 tbsp. l chopped fresh tarragon
  • 1 tsp finely grated lemon peel

Recipes with similar ingredients: chicken breast, asparagus, peas, Dijon mustard, green onion, Apricot jam, carrots, tarragon

Recipe preparation:

  1. Slice each chicken breast into 4 or 5 large pieces; salt and pepper. Heat a large non-stick pan coated over moderately high heat. Pour in olive oil. Add the chicken and fry, turning until it is browned. from all sides and almost completely fry, 4-6 minutes. Put on a plate.
  2. Add 1 tbsp to the pan. l (15 gr.) Butter and turn down the heat to moderate. Add carrots and 0.5 tbsp. water. Cover and simmer until the carrots are crispy-soft, 3-4 minutes. Then remove the lid and increase the heat to moderate strong. Cook until water evaporates, 1 minute.
  3. Reduce the heat to moderate and melt the remaining in the pan. 1 tbsp. l (15 gr.) Butter. Add asparagus, peas and 1/4 h. l salt. Cover and simmer until vegetables are crispy-soft, about 3 minutes.
  4. Return the chicken to the pan by adding apricot jam, mustard, green onions, tarragon and lemon zest. Stew, stirring until jam melted, and chicken and vegetables will not be covered with sticky glaze; salt and pepper to taste.

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