home in connecticut.

My mom has spent the summer in Spain taking classes, and while she was gone, she let me use her beautiful condo in the suburbs of Connecticut. Something about being there, and home just really makes me feel relaxed. While I was home, I threw a little dinner party for my cousin Lauren and her boyfriend Jeff. It was a beautiful summer night and we had a blast.


Apricot Chicken w/stewed sauce
4 Chicken Breasts


Sauce
4 apricots
1-2 cloves
1/4 cup orange/pineapple juice.

Marinade
1/2 cup Balsamic Vinegar
1/4 cup white wine (one you would drink)
1/2 jar apricot jelly
1 small onion
garlic
Pepper

Preheat oven to 375 degrees. Marinate Chicken for at least 30 minutes, but no more than 2 hours. Heat an oven safe pan on medium-high heat. either spray with pam or use a small amount of olive oil. Take chicken out of the marinade but save it. Sear on both sides, for about 4 minutes a side or until you see some color forming. Pour reserved marinade over chicken and put in oven and cook for 12-15 minutes depending on your oven. Check and turn chicken after, and cook for an additional 10 min depending on size. With 2-3 minutes left, broil the chicken for some color, watch it as to not burn.

While the chicken is cooking, slice apricots thinly and sear in a non stick pan or in butter on the oven to get some color on them. Add 1/4 cup white wine and let cook off for a minute, then add the oj/pineapple mix. Add the clove. Bring to boil then down to a simmer for about 8 minutes, stirring occasionally.

When chicken is done, remove from oven. either slice after resting or serve as a breast with the stewed apricots on top.

Tastes awesome with some cous-cous and steamed broccoli w/ lemon and butter.