chicken · salad

Chicken with Apricot-Shallot Sauce & Tabouli

Finally, after weeks of trying to get together, Melissa fit me into her busy schedule Winking smile. We made dinner at her apartment. Luckily, both of us suffer from small-kitchenitis, so we were used to stacking dishes on top of any and all surfaces while we prepped our delicious dinner of chicken with apricot-shallot sauce and tabouli on the side.

I found the recipe for the chicken on Apartment Therapy The Kitchn. It was quick and easy – so imagine how simple it would be in a real sized kitchen!

(Serves two)
You will need:
2 chicken breasts
salt and pepper
1 tbsp olive oil

2 shallots, pealed and sliced thin
1 tbsp olive oil
1/4 cup chicken broth
2 tbsp balsamic vinegar
1 heaping tbsp apricot preserves
salt and pepper

Heat olive oil in a large skillet. Add chicken and cook until cooked through. Remove chicken and cover with tin foil while you prepare the sauce. Add 1 tbsp of oilve oil to pan that cooked the chicken. Add shallots and cook for about 5 minutes until soft. Add chicken broth and scrape up brown bits from bottom of the pan. Once most of the broth has reduced, add the preserves and salt and pepper. Serve on top of the chicken.
1 cup bulgur, cooked per instructions on package
cucumber, diced
grape tomatoes, halved
red onion, diced
feta cheese
mint, chopped
lemon juice

Mix all ingredients together and enjoy!
Cannoli from Whole Foods for dessert…yum! It was nice to catch up about trashy British novels to events coming up at work to questionable Greensboro weddings, all the while post dinner snacking on honey goat cheese and crackers. I even came home with leftovers!


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