So as a lot of you know I am doing a giveaway with All Clad and the last day to enter is today. So I thought I would show you folks one last recipe on how I use my Calphalon 12" Nonstick Pan.
If you are interested in the Calphalon products out there please check out there website here.
Apricot Chicken Ingredients
4 Chicken breast
60 Sliced and Chopped Dried apricots
6 Green Onions Chopped
8 Tablespoons Sour Cream
2 Cups Sparkling White Wine I used Sophia by Coppola Winery
2 Cups of Chicken broth
4 Tablespoon Butter
4 tablespoon Fig jam
12" Calphalon nonstick pan
9 x9 Pyrex dish
I made a half portion and also beat the chicken tenders down.
Preheat oven to 350 degrees
Take Chicken and place between two pieces of plastic wrap
Pound out until flat
Chop Slab dried apricots
Take about 2 Tablespoons of both green Onions and Apricots
Roll up Chicken then pierce with tooth pick to keep closed.
In your 12" Calphalon nonstick pan melt butter
Now placed rolled chicken in frying pan
Turn frequently until golden brown
Take a 9 x9 Pyrex dish and spray with Cooking Spray
Place partially cooked chicken in Pan
Cover with foil and bake in oven for 20 minutes while making sauce.
Add left over dried fruit and onions to pan then de-glaze with wine
Next add chicken stock boil down until thickens about 20 min
Add Sour Cream just before serving
I Served with Mashed Potatoes and green beans
Enjoy and Bon Appetit