Spring

Sauteed Chicken Breast with Lime Apricot Tarragon Butter

September 13, 2012
Author Notes

Sometimes when I am really not in the mood to spend a lot of time in the kitchen, yet crave some flavor and excitement, I make this dish. A really simple sautéed chicken breast, accompanied by a surprise tiny bit sweet, tiny bit sour, tiny bit hot, tiny bit tangy herbal sauce… —QueenSashy

  • Serves 2
Ingredients
  • 2 boneless, skinless chicken breasts (about 8oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 generous teaspoon minced tarragon
  • 4 dried apricots
  • Juice and finely shredded zest of one lime
  • 1/2 teaspoon aged balsamic vinegar
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
In This Recipe
Directions
  1. In a bowl cover the apricots with warm water. Let stand for 15 minutes, until the apricots are plump. Drain, dry with paper towel and mince.
  2. In a small sauce pan, soften the butter over low heat. Stir in the tarragon, apricots, lime juice, lime zest, red peppers and balsamico. Season with salt and pepper.
  3. In a medium frying pan, heat the olive oil over moderate heat. Season the chicken with salt and pepper and add it to the pan. Sauté the breasts until they are lightly browned, about 4 minutes. Turn the breasts over and and sauté for another 4 minutes, until just done. Remove the chicken from the pan and put on a work surface.
  4. Let the chicken rest for 2-3 minutes and then slice into 1-inch thick slices. Arrange on individual plates and spoon the tarragon butter on top of it. Serve immediately.
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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.