Sauteed Chicken with
Apricot-Mustard Sauce
Sauteed Chicken with
Apricot-Mustard Sauce
Chicken
4 skinless, boneless chicken breast halves
Kosher salt and ground pepper
1 Tbsp olive oil
Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook chicken until browned and opaque throughout, about 5-8 minutes per side.
Sauce
1/3 cup sour cream
1/3 cup Dijon mustard
3 Tbsp whole-grain mustard
2 Tbsp apricot jam
In a medium bowl, stir togther all ingredients until blended. The sauce can be refridgerated up to one week.
Wine Suggestion: A lovely Dry Gewurztraminer